Marinate the Chicken: In a small bowl, mix together the smoked paprika, cumin powder, oregano, onion powder, chili flakes, salt, and pepper. Rub the spice blend onto the chicken breasts, ensuring they are evenly coated. Drizzle with 2 tablespoons of olive oil and lemon juice. Let the chicken marinate for at least 20 minutes or up to 2 hours in the fridge for maximum flavor.

Cook the Chicken: In a large skillet, warm the remaining olive oil over medium heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Deglaze the Pan: In the same skillet, pour in the chicken stock and lemon juice to deglaze the pan. Scrape up any browned bits from the bottom to create a flavorful sauce. Let it simmer for 2-3 minutes until it slightly reduces.

Sauté the Garlic Spinach: In a separate skillet, heat a tablespoon of olive oil over medium heat. Stir in the minced garlic and sauté for approximately 30 seconds until it becomes fragrant. Gradually add the spinach, stirring until it wilts. Season with a pinch of salt and pepper to taste.

Serve: Plate the chicken breasts alongside the garlic spinach. Drizzle with additional lemon juice if desired and serve immediately.