Place the chicken breasts on a cutting board and, if they are very thick, gently pound them to an even thickness.

In a bowl, combine olive oil, smoked paprika, garlic powder, Italian seasoning, onion powder, salt, black pepper, red pepper flakes, and lemon juice.

Add the chicken and coat thoroughly. Let it rest for 10 minutes while you prepare the other ingredients.

Bring a pot of water to a gentle boil or prepare a steamer.

Steam the broccoli for approximately 4–5 minutes, just until bright green and tender-crisp.

Drain thoroughly and toss with olive oil, garlic powder, salt, and pepper.

Preheat a grill or grill pan over medium-high heat, approximately 400–450°F.

Lightly grease the grill grates if necessary.

Place the seasoned chicken onto the hot grill.

Cook for approximately 5–7 minutes per side, depending on thickness.

Transfer the grilled chicken to a clean plate and allow it to rest for 5 minutes.

Slice it into strips or bite-sized pieces.

Place the softened cream cheese, minced garlic, Parmesan, and 2 tablespoons water or chicken broth in a small skillet.

Heat over low heat for approximately 2–3 minutes, stirring continuously until the cream cheese becomes smooth.

Remove the skillet from direct heat.

Allow it to cool slightly, then whisk in the Greek yogurt, lemon juice, Italian seasoning, salt, and black pepper.

Divide the warm broccoli evenly between 4 bowls.

Arrange the sliced grilled chicken generously over the broccoli.

Spoon the creamy garlic sauce over the chicken and broccoli.

Finish with chopped fresh parsley and plenty of freshly cracked black pepper.

Serve the bowls warm with fresh lemon wedges on the side.