In a bowl or zip-top bag, mix olive oil, lemon juice, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and chili flakes. Add the chicken breasts, coat well, and marinate for at least 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Toss broccoli florets with olive oil, salt, and pepper. Roast for 15 to 20 minutes until tender. Alternatively, steam for 5 to 6 minutes.

Heat a skillet over medium-high heat. Sear the marinated chicken for 4 to 5 minutes per side until golden and cooked through. Let rest for a few minutes before slicing or serving whole.

For the sauce, melt butter in a saucepan over medium heat. Add minced garlic and saute until fragrant.

Whisk in the flour, then slowly add the milk while whisking constantly. Simmer until the sauce thickens.

Stir in the Greek yogurt (or sour cream) and Parmesan cheese. Season with salt and pepper to taste.

Build the bowls by placing a base (rice or quinoa) in a bowl, topping with broccoli and chicken, and drizzling with the creamy garlic sauce.

Garnish with parsley or lemon zest before serving.