In a medium bowl, toss the chicken pieces with garlic powder, onion powder, salt, and black pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually 2-3 minutes, until they float to the surface. Drain and set aside.
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the butter and garlic mixture and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, continuing to whisk until the sauce thickens, about 3-4 minutes.
Reduce heat to low and stir in the Greek yogurt, Parmesan cheese, Italian seasoning, and crushed red pepper flakes until smooth and creamy.
Add the cooked chicken, gnocchi, and chopped spinach to the sauce. Stir gently until the spinach wilts and everything is heated through, about 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan if desired.