1. Pat the chicken dry with a paper towel and place into a large bowl. In a small bowl, combine the paprika, turmeric, salt, and pepper. Add the oil to the chicken and then add the spices. Toss everything and evenly rub the spices into the chicken.
2. Heat a large pan over medium heat. Once hot, transfer the chicken to the pan, skin side down. Cook undisturbed for six minutes and then flip and cook for six minutes longer.
3. Add the onion to the pan and cook for five minutes, until just starting to soften. Add the tomatoes and cook for five minutes, stirring occasionally.
4. Remove the chicken and set aside on a plate. Use a spatula to press down on the tomatoes slightly to burst them. Add the spinach and coconut milk and stir to combine. Place the chicken back into the pan, skin side up.
5. Reduce the heat to medium-low and cook for another 12 to 15 minutes, until the chicken is cooked through. Stir in the lime juice. Divide onto plates and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 1 1/2 chicken thighs.
Additional Toppings
Cilantro and/or green onions.
Serve it With
Cooked rice, cauliflower rice, quinoa, or with your choice of side.