In a mixing bowl, combine softened cream cheese, blanched spinach (thoroughly dried), Parmesan cheese, minced garlic, red pepper flakes, dried oregano, and lemon zest. Mix until fully incorporated. Refrigerate for 15 minutes to firm slightly for easier handling.

Place each chicken breast on a cutting board. Hold your knife parallel to the board and slice horizontally through the center of the breast, stopping just before cutting all the way through. Open the chicken like a book, creating one larger, thinner piece.

Cover the butterflied chicken with plastic wrap and gently pound to an even ½-inch thickness using the flat side of a meat tenderizer. This ensures consistent cooking.

Season both sides of the chicken with salt, pepper, garlic powder, and paprika. Place 2-3 tablespoons of the spinach-cream cheese mixture in the center of each breast, leaving a ½-inch border around the edges.

Carefully roll the chicken breast lengthwise, enclosing the filling. Secure with toothpicks or kitchen twine at 1-inch intervals to prevent filling leakage.

Preheat the air fryer to 390°F for 3 minutes. Lightly coat the air fryer basket with oil or line with parchment paper specifically designed for air fryers (with perforations).

Place the stuffed chicken breasts in the air fryer, ensuring they don't touch. Cook at 390°F for 5 minutes to develop a golden exterior.

Reduce temperature to 370°F and continue cooking for 12-15 minutes until the internal temperature reaches 165°F at the thickest part. Use a meat thermometer to verify.

Remove chicken from the air fryer and let rest for 5 minutes before removing toothpicks or twine. This allows juices to redistribute and the filling to set.

Cut each breast into medallions at a slight angle to showcase the spiral filling.