Chop spinach/mince garlic.
In a large skillet, sauté chicken thighs in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.
Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.
Stir in yogurt and chicken broth, then nestle chicken pieces in pan. Simmer for about 20 minutes until chicken is cooked through [165°F internal temperature].
Stir in spinach and cover pan until wilted. Top with parsley just before serving.
Serving Size 4 Servings