In a skillet, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Incorporate minced garlic and cook for an additional 30 seconds. Remove from heat and let cool.

In a large mixing bowl, add the sautéed onion and garlic mixture. Stir in chopped baby spinach, ground chicken, breadcrumbs, Greek yogurt, fresh dill, and lemon juice. Sprinkle in dried oregano, paprika, ground cumin, salt, and black pepper. Mix gently until combined.

Divide the chicken mixture into equal portions and shape into patties about ½ inch thick, aiming for 8 patties. Place the patties on a plate ensuring they are evenly shaped.

In the same skillet, heat remaining olive oil over medium heat. Carefully place the shaped patties in the skillet, cooking for about 5-6 minutes on each side, until golden brown. Check for an internal temperature of 165°F (75°C).

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Let rest for a few minutes and serve warm with sides like salad or yogurt sauce.