Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish with olive oil.

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

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side until golden. Remove chicken to a plate and set aside.

Reduce heat to medium. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.

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

Return the seared chicken to the skillet and stir to combine with the onion and garlic mixture. Remove from heat.

Layer half of the sliced zucchini in the bottom of the prepared baking dish. 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.

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

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

Remove the foil and bake an additional 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.