Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to shimmer, indicating it’s hot enough, before proceeding.

Add your chicken pieces to the skillet, making sure not to overcrowd them. Cook for about 5-7 minutes, turning occasionally, until they are beautifully golden and lightly browned on all sides.

Once the chicken is browned, throw in one diced onion, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger. Sauté everything together for about 3-4 minutes until the onion turns translucent and fragrant.

Sprinkle in 1 teaspoon of turmeric, 1 teaspoon of paprika, salt, and pepper to taste. Stir everything well to ensure the chicken and vegetables are coated with the spices.

Add 1 cup of basmati or jasmine rice to the skillet, mixing it thoroughly with the chicken and spices. Stir for about a minute to toast the rice slightly.

Carefully pour in 2 cups of chicken broth, bringing the mixture to a gentle boil.

Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for about 15 minutes.

Remove the lid and fold in 2 cups of fresh spinach, stirring until it wilts, which should take just 2 minutes.

Finally, squeeze in the juice of half a lemon, giving everything a final stir to blend the flavors.

For an extra touch of creaminess, serve with a dollop of Greek yogurt on top, if desired.