In a mixing bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and pepper. Marinate the chicken for at least 30 minutes.

Heat a large skillet over medium-high heat and add the marinated chicken. Sear for 4-5 minutes on each side until golden brown and cooked through, reaching 165°F.

In the same skillet, reduce heat to medium and sauté a minced garlic clove for about 30 seconds. Slowly whisk in yogurt and heavy cream until smooth and heated.

Return the seared chicken to the skillet with the sauce. Cover and simmer for 10-15 minutes until chicken is reheated and sauce thickens.

Garnish with parsley or dill and serve over rice pilaf, bulgur, or warm flatbreads.