In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of chicken breast pieces and cook for about 5–7 minutes until lightly browned and cooked through.

Add 1 diced onion, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the pan. Cook for an additional 3–4 minutes until onion is soft.

Sprinkle 1 teaspoon of turmeric, 1 teaspoon of paprika, and a pinch of salt and black pepper over the mixture. Stir thoroughly and cook for 1–2 minutes.

Introduce 1 cup of rinsed rice to the pan, stirring to combine. Ensure the rice is evenly mixed to absorb spices.

Add 2 cups of chicken broth to the skillet, increase heat to bring to a gentle boil, then reduce to low and cover, cooking for about 15 minutes until rice is tender.

After cooking, remove the lid and fold in 2 cups of spinach, stirring until wilted into the mixture.

Squeeze half a lemon over the dish, stir, and adjust seasoning before serving.

Serve warm in bowls and top with Greek yogurt if desired.