Heat olive oil (1 tbsp) in a skillet over medium-high heat. Add onion (1 whole) with a pinch of salt and cook 4-5 minutes until softened and lightly browned.

Browning aromatics is the first layer of flavor. • Light golden color on onion bits • Sweet onion aroma

Add ground chicken (1½ lb), oregano, paprika, salt, and pepper. Cook 7-9 minutes, breaking up, until browned with no pink.

Spread the meat out and let it sit to brown. Stirring constantly prevents color. • Golden-brown crumbles with darker spots • Savory roasted meat smell

Add garlic (3 cloves) and cook 30 seconds until fragrant.

Garlic goes last so it perfumes the pan without turning bitter. • Garlic disappears into the crumbles • Garlic aroma blooms

Add spinach and toss 1-2 minutes until just wilted.

Stop at just-wilted to avoid spinach waterlogging the pan. • Leaves collapse and turn glossy • Fresh green aroma

Remove from heat. Stir in feta and lemon juice (1 tbsp). Taste and adjust salt.

Feta plus acid is the finishing move that keeps chicken from tasting bland. • Feta softens slightly but does not fully melt • Lemon lifts the aroma