Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.

In a large bowl, combine the ground chicken, sautéed onion and garlic, chopped spinach, breadcrumbs, Greek yogurt, fresh dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Mix gently with your hands or a wooden spoon just until ingredients are evenly distributed. Avoid overmixing to keep patties tender.

Divide the mixture into 8 equal portions. Shape each portion into a patty approximately 1/2 inch thick. Make a slight indent in the center of each patty with your thumb to prevent puffing during cooking. For best results, refrigerate shaped patties for 15 minutes to help them hold together.

Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat. Working in batches if needed, place patties in the skillet and cook for 5-6 minutes per side without moving them. Patties are done when golden brown on both sides and internal temperature reaches 165°F (74°C).

Transfer cooked patties to a plate lined with paper towels to drain excess oil. Let rest for 2-3 minutes before serving. Serve warm with lemon wedges and your favorite Mediterranean sides.