In a mixing bowl, combine the olive oil, chopped garlic, lemon juice, paprika, salt, black pepper, Greek seasoning, and Greek yogurt. Mix well to create a creamy and flavorful marinade.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the yogurt-based marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes, or ideally, overnight for maximum flavor infusion.

When ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for about 15-20 minutes. This helps the chicken cook more evenly. Heat a large skillet or grill pan over medium-high heat.

Add a drizzle of olive oil to the hot pan to prevent sticking. Carefully place the marinated chicken breasts onto the hot pan. Sear the chicken on one side for about 4-5 minutes, or until a golden-brown crust forms. Flip the chicken breasts and sear the other side for an additional 4-5 minutes.

Use a meat thermometer to check the internal temperature of the chicken breasts. They should reach an internal temperature of 165°F (75°C) to ensure they are fully cooked and safe to eat. If needed, cover the pan with a lid or foil to help the chicken cook through while maintaining moisture.

Once the chicken is fully cooked, remove it from the pan, and let it rest for a few minutes. This allows the juices to redistribute throughout the meat, keeping it juicy and tender.

Slice the rested chicken breasts and arrange them on a serving platter. Serve any remaining yogurt sauce on the side for dipping or drizzling.