Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, sliced carrots, diced zucchini, diced red bell pepper, and sliced mushrooms to the skillet. Cook for 5-7 minutes until vegetables are tender.
Stir in dried thyme, dried oregano, black pepper, salt, and paprika. Cook for 1 minute to release the flavors.
Add the cooked shredded chicken and low-sodium chicken broth to the skillet. Stir to combine and heat through for 2 minutes.
Remove the skillet from heat and stir in fat-free plain Greek yogurt until well mixed.
Transfer the mixture to a 9×9 inch baking dish and spread evenly.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Remove from oven and let stand for 5 minutes.
Garnish with chopped fresh parsley before serving.