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Heat olive oil in a skillet over medium-high heat.
Season chicken thighs with salt, pepper, Italian seasoning, smoked paprika, and garlic herb seasoning.
Sear 4–5 minutes per side until golden brown and cooked through.
Remove from the pan,, then chop into small bite-sized pieces.
You can do this in the same skillet, melt butter. Add garlic and onion, sauté until fragrant.
Stir in sun-dried tomatoes, then pour in heavy cream. Simmer gently for 2–3 minutes.
Add spinach and cook until wilted. Stir in Parmesan, smoked paprika, and cayenne. Mix until creamy and smooth.
Add chopped chicken back into the sauce, coating evenly.
Preheat the oven to 380°F (190°C). Line a baking sheet with parchment.
Roll out the puff pastry and cut in half. Place one piece on the prepared sheet.
Spoon a thin layer of creamy Tuscan chicken in the center (don't overfill).
Sprinkle it with mozzarella.
Top with another rectangle of puff pastry. Use a fork to crimp the edges.
Lightly score the top with a crosshatch pattern and brush with egg wash.
Bake for about 20 minutes, or until the pastry is puffed and golden brown.
Brush hot pop tart with garlic butter. Let cool slightly before cutting.