In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add diced chicken breasts and cook for 5-7 minutes until golden brown and cooked through.

Add 1 diced onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the skillet. Cook for 2-3 minutes until the onion is translucent and fragrant.

Sprinkle 1 teaspoon of turmeric, 1 teaspoon of paprika, salt, and black pepper over the chicken mixture. Stir to coat evenly and toast the spices for about 1 minute.

Add 1 cup of rinsed jasmine or basmati rice, stirring well to combine with chicken and spices.

Pour in 2 cups of low sodium chicken broth, ensuring the rice is submerged. Bring to a gentle boil.

Reduce heat to low, cover, and let simmer for about 15 minutes until rice is tender and liquid is absorbed.

Stir in 2 cups of fresh spinach until wilted and integrated into the dish.

Squeeze the juice of 1 lemon over the dish and stir to combine. Adjust seasoning if desired, then serve hot.