In a low bowl or on a clean workspace, combine the flour, paprika, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Season the chicken with the remaining salt, pepper, oregano, thyme, and chili flakes.

Dredge the chicken pieces through the flour mixture, coating them completely. Shake off any excess flour.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.

Add the floured chicken and cook for 3-5 minutes on both sides until seared. Be careful not to overcook the chicken as it will be added back to the pan later. Transfer the chicken to a plate and set it aside.

Add the remaining 2 tablespoons of olive oil to the skillet along with the minced garlic, sun-dried tomatoes, olives, and mushrooms. Allow the ingredients to toast for 3-5 minutes until fragrant, stirring frequently. Be careful not to burn.

Once fragrant, add the heavy cream, chicken stock, Parmesan cheese, spinach, and another pinch of salt and pepper. Stir to combine.

Allow the sauce to simmer for a few minutes until it begins to thicken. Add the chicken back to the skillet and spoon some of the sauce on top. Continue to cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Adjust the seasonings to taste, and serve the dish warm.