Heat 1 tbsp olive oil in a skillet over medium heat, add minced garlic, and cook until fragrant, about 3 minutes.

Stir in fresh spinach until just wilted, about 1 minute; transfer to a bowl and let cool slightly.

Add crumbled feta, lemon zest, and a pinch of red pepper flakes to the spinach, stirring gently.

Pound each chicken breast between plastic wrap to about ½-inch thickness.

Spoon the cooled filling onto the center of each breast, roll tightly, and secure with toothpicks.

Season the chicken rolls with salt, pepper, and paprika.

Sear chicken rolls in a skillet until golden brown, about 2 minutes per side; then bake at 375°F for 20 minutes.

Remove the chicken from the oven and let it rest for 5 minutes before slicing into medallions.