In a bowl, mix olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt to create a creamy marinade.
Put chicken breasts in a bag or shallow dish, pour the marinade over them, ensuring each piece is coated. Seal and refrigerate for at least 30 minutes, or better yet, overnight.
When ready to cook, let the chicken sit at room temperature for 15-20 minutes. Heat a skillet or grill pan over medium-high heat, adding a drizzle of olive oil to prevent sticking.
Place marinated chicken on the hot pan, searing one side for 4-5 minutes until golden-brown. Flip and sear the other side.
Use a meat thermometer; chicken should reach 165°F (75°C). Cover if needed to retain moisture while cooking.
Once fully cooked, let the chicken rest for a few minutes to redistribute juices, keeping it juicy and tender.
Slice the rested chicken and arrange on a platter. Serve with any remaining yogurt sauce on the side for dipping or drizzling.