In a large mixing bowl, whisk together the olive oil, minced garlic, lemon juice, paprika, cumin, salt, and pepper until combined. Add the chicken, ensuring it's well coated in the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature.

Heat a large skillet over medium heat and add a touch of olive oil to coat the bottom. Once hot, place the marinated chicken in the skillet. Sear the chicken for about 5–7 minutes on each side or until it's golden brown and cooked throughout. Remove the chicken from the skillet and set it aside on a plate to keep warm.

In the same skillet, reduce the heat to low and add a little more olive oil if needed. If desired, sauté an additional minced garlic clove for about 30 seconds until fragrant. Next, gradually whisk in the plain yogurt and heavy cream, stirring until you form a smooth sauce, which should take around 2–3 minutes.

Return the seared chicken to the skillet, coating it generously with the creamy white sauce. Simmer the dish over low heat for 10–15 minutes, allowing the flavors to meld together and ensuring the chicken stays moist and tender. Stir occasionally.

Once cooked through, taste the sauce and adjust with more salt or pepper if needed. For a pop of freshness, sprinkle chopped parsley or dill over the chicken before serving.