Prep the cauliflower. Heat oven to 425°F (220°C). Cut cauliflower into bite-size florets. Toss with 1–2 tablespoons olive oil, salt, pepper, and a pinch of smoked paprika. Spread on a sheet pan in a single layer.

Roast until golden. Roast 22–28 minutes, flipping once, until edges are browned and tender. Set aside.

Season the chicken. Pat chicken dry. Season both sides with salt, pepper, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1 minced garlic clove. Optional: add red pepper flakes for heat.

Sear the chicken. Heat a large skillet over medium-high with 1 tablespoon olive oil. Sear chicken 4–6 minutes per side until well browned and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent loosely with foil.

Make the creamy spinach. Lower heat to medium. Add 1 teaspoon olive oil and 1 tablespoon butter (optional). Add 2–3 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2–3 cups baby spinach and a pinch of salt. Cook until just wilted.

Build the sauce. Add 1/3 cup chicken broth and simmer 1 minute. Turn heat to low. Stir in 1/3 cup plain Greek yogurt and 2 tablespoons grated Parmesan until creamy. Do not boil. Squeeze in 1–2 teaspoons lemon juice. Taste and adjust salt and pepper.

Finish the dish. Slice the chicken. Return to the skillet and spoon sauce over top. Sprinkle with chopped parsley and a little more Parmesan if you like.

Plate it up. Serve the creamy garlic herb chicken over roasted cauliflower. Add a few halved cherry tomatoes on the side for brightness, if using.