 In a large skillet, heat 0 tablespoons olive oil over medium-high heat for 0 minutes until sizzling hot. Sauté onions and garlic until tender and nicely browned, about 0-0 minutes. Add spinach and sauté for 0 minute until soft. Set aside on a plate to cool for 0 minutes. In a large mixing bowl, add ground chicken, sautéed onion-spinach mixture, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine). Shape the ground chicken mixture into a firm ball. This helps the mixture bind together to yield firm patties. Cover the bowl with plastic cling wrap and refrigerate for at least 00 minutes or overnight. Take ½ cup chicken mixture at a time and shape into patties using your hands. You should get about 00 patties. Heat the remaining 0 tablespoon olive oil in a cast-iron skillet over medium-high heat for 0 minutes until sizzling hot. Place patties on the skillet (about 0 pieces per batch) and cook for 0-0 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 0-0 minutes, until the internal temperature for the patties reaches 000 F as read on a meat thermometer. 