In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, half the minced garlic, chili flakes, and olive oil. Taste and adjust salt and lemon before adding chicken breast.

Add in chicken breasts and coat all sides. Cover and marinate chicken breasts for at least 30 minutes in the refrigerator.

While the chicken breasts finish marinating, heat a skillet with a little olive oil. Add the spinach and season with salt, pepper, and red chili pepper flakes (if using). Add the remaining minced garlic and lemon juice and sauté spinach for 2-3 minutes over medium-low. Remove cooked spinach from the skillet and set aside.

Rinse and wipe clean the skillet. Heat 1 tablespoon oil in the skillet over medium-low heat and cook marinated chicken breast on both sides, until the internal temperature reads 165ºF (74ºC) on an instant-read thermometer, approx. 15 minutes. Remove to a plate, allow to rest for a couple of minutes then slice.

While the chicken is resting, you can deglaze the skillet with chicken stock and add the remaining marinade. Cook on medium until reduced, approximately 2 minutes.

Divide sautéed spinach into plates or bowls and arrange sliced chicken breasts. Drizzle with the sauce. Serve with lemon slices and fresh chopped parsley.