Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken breast and cook for 5–7 minutes until golden-brown.

Add 1 finely chopped onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Stir for 3–4 minutes until the onion softens.

Sprinkle in 1 tablespoon of turmeric, 1 teaspoon of paprika, and salt and black pepper to taste. Toss well to coat the chicken.

Include 1 cup of rinsed jasmine or basmati rice, stirring gently to combine with the chicken and spices. Cook for 1 minute.

Add 2 cups of chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes.

Fold in 2 cups of fresh spinach until wilted. Squeeze the juice of half a lemon over the dish and adjust seasoning.

Serve in bowls, adding a dollop of Greek yogurt on top if desired.