1. Shred the rotisserie chicken into bite-sized pieces and prepare the vegetables by dicing the onion, mincing the garlic, and halving the cherry tomatoes.

2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.

3. Add minced garlic and cook for about 30 seconds until fragrant.

4. Add cherry tomatoes and cook for 2–3 minutes until they begin to soften.

5. Stir in smoked paprika, Italian seasoning, black pepper, salt, and red pepper flakes if using.

6. Add shredded rotisserie chicken and stir well to combine with the vegetables.

7. Pour in chicken broth and let the mixture simmer for about 4–5 minutes so the chicken absorbs the flavor.

8. In a small bowl whisk together Greek yogurt and lemon juice until smooth.

9. Reduce heat to low and stir the yogurt mixture into the skillet to create a creamy sauce.

10. Add fresh spinach in batches and stir until wilted.

11. Sprinkle Parmesan cheese over the skillet and stir gently.

12. Taste and adjust seasoning if needed, then remove from heat.

13. Let the skillet rest for 2–3 minutes and garnish with fresh parsley before serving.