In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Incorporate the minced garlic and sauté for an additional 30 seconds until fragrant. Remove the mixture from the heat and set aside to cool slightly.

In a large bowl, combine the cooked onion and garlic with 1 cup of chopped spinach, 1 pound of ground chicken, and 1/2 cup of breadcrumbs. Add 1/4 cup of Greek yogurt, 2 tablespoons of fresh dill, 1 tablespoon of lemon juice, and the seasonings: 1 teaspoon of dried oregano, 1/2 teaspoon of paprika, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix well until everything is fully incorporated.

Once your mixture is uniform, divide the chicken mixture into equal portions. Shape each portion into a patty about ½ inch thick, yielding approximately 8 patties. Place the formed patties onto a clean plate.

Clean the skillet and add the remaining 1 tablespoon of olive oil, heating it over medium heat. Carefully add the chicken patties in batches, cooking for 5-6 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (75°C). Transfer the cooked patties to a paper towel-lined plate to drain excess oil.

To serve, garnish with extra dill or a dollop of Greek yogurt if desired. Enjoy in pita bread alongside fresh vegetables or on a bed of salad.