In a mixing bowl, combine cream cheese, grated Parmesan, and mayonnaise until smooth. Stir in chopped fresh spinach, minced garlic, and red pepper flakes. Season with salt to taste and set aside.

Butterfly or pound chicken breasts to about ½-inch thickness. Season both sides with paprika, garlic powder, onion powder, and salt.

Divide filling into four portions. Spread one portion on one half of each chicken breast, then roll the chicken around the filling and secure with kitchen twine or toothpicks.

Preheat oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat. Sear chicken rolls for 3-4 minutes per side until golden brown.

Transfer skillet to preheated oven and bake for 20-25 minutes until internal temperature reaches 165°F (74°C).

Remove skillet from oven, tent chicken with foil, and let rest for 5-10 minutes before slicing and serving.