Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add diced onions and sauté until they turn translucent, which typically takes about 5 minutes. Once the onions are soft, add minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat and set aside to cool slightly before mixing into the chicken mixture.

In a large bowl, combine the sautéed onion and garlic with chopped baby spinach, ground chicken, breadcrumbs, Greek yogurt, fresh dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Use your hands or a spoon to mix everything together until well combined but be careful not to overwork the mixture as it can lead to denser patties.

Once mixed thoroughly, shape the mixture into approximately eight patties about half an inch thick. Make sure they are uniform in size so that they cook evenly on all sides. Place them on a plate lined with parchment paper while you prepare to cook them.

Heat the remaining olive oil in your skillet over medium heat. Carefully place each patty in the skillet without overcrowding; you may need to do this in batches depending on your pan size. Cook each side of the patties for about 5-6 minutes or until they turn golden brown and reach an internal temperature of 165°F (75°C).

After cooking, transfer the patties onto paper towels to drain excess oil briefly. Serve them warm with desired garnishes such as tzatziki sauce or fresh herbs on top. They can be enjoyed as is or inside pita bread with vegetables for a delightful meal option!