Season both sides of each chicken with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun-dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
Fill chicken 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
Heat 1 tablespoon of oil in a skillet or non-stick pan over medium-high heat. Sear chicken in batches until golden on both sides (about 3 minutes per side) until golden.