In a large pan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of diced chicken breast and cook for 6–8 minutes, turning occasionally, until the chicken is lightly browned and no longer pink in the center.

Once the chicken is browned, stir in 1 diced onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Sauté for about 3–4 minutes, or until the onion becomes translucent and the mixture is fragrant.

Sprinkle 1 tablespoon of turmeric, 1 teaspoon of paprika, and a pinch of salt and black pepper over the chicken and onion mixture. Stir vigorously for about 1 minute.

Add 1 cup of rinsed jasmine or basmati rice to the pan, stirring well to combine it with the chicken and spices. Allow the rice to toast slightly for about 1–2 minutes.

Pour in 2 cups of low-sodium chicken broth. Increase the heat to bring the mixture to a gentle boil, which should take about 3 minutes.

Once boiling, reduce the heat to low and cover the pan tightly with a lid. Let it simmer for around 15 minutes, or until the rice has absorbed most of the liquid and is tender.

After the rice is cooked, gently stir in 2 cups of fresh spinach and cover the pan again for about 2 minutes, just until the spinach wilts.

Remove the pan from heat and squeeze the juice of half a lemon over the dish. Stir well to incorporate.