Combine olive oil, lemon juice, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and chili flakes in a bowl or zip-top bag. Add the chicken, coat well on all sides, and marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.

Preheat oven to 425 degrees F. Toss broccoli florets with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 18 to 20 minutes until the edges are golden and slightly caramelized. For a quick option, steam for 5 to 6 minutes instead.

Heat a skillet over medium-high heat with a small drizzle of oil. Sear the chicken for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F. Avoid moving the chicken too early. Rest for 5 minutes on a cutting board before slicing.

Melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.

Whisk the flour into the garlic butter and cook for 30 seconds. Slowly pour in the milk while whisking continuously to prevent lumps. Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in Greek yogurt and Parmesan until smooth and fully combined. Season with salt and pepper to taste. If the sauce is too thick, add a small splash of milk and stir to loosen.

Build the bowls with a base of cooked rice or quinoa. Top with roasted broccoli and sliced chicken, then spoon the creamy garlic sauce generously over everything. Finish with fresh parsley or lemon zest and serve immediately.