Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.

In a medium bowl, mix together the oregano, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Toss the chicken pieces in the spice mix until well coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for about 3–4 minutes on each side until golden. Transfer the chicken to a plate.

In the same skillet, lower the heat to medium. Add the chopped onion and sauté for around 3 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds.

In a separate bowl, whisk the eggs and Greek yogurt until smooth. Season lightly with salt and pepper.

Return the seared chicken to the skillet and mix it with the onion and garlic. Remove from heat.

In the prepared baking dish, layer half of the sliced zucchini at the bottom. Spread half of the chicken-onion mixture over the zucchini.

Pour half of the yogurt-egg mixture evenly on top. Sprinkle with half of the shredded mozzarella and half of the Parmesan cheese.

Repeat the layering with the remaining zucchini slices, chicken mixture, yogurt-egg mix, and finish with the remaining mozzarella and Parmesan.

Cover the dish loosely with foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.

Let the bake rest for 5 minutes before slicing. Garnish with chopped fresh parsley or basil if desired. Serve warm.