Heat oil of choice in  a medium frying pan and brown the chicken pieces, possibly in two batches depending on the size of your frying pan.  Remove the chicken from pan and allow to rest on paper towel.

In a medium frying pan, saute the onion in the oil until translucent and soft.  Add the garlic, ginger and spices.  Cook for 1 minute longer until the spices become fragrant.

Add the coconut milk and tomato paste and stir until well combined.

Add the chicken back to the frying pan and simmer until desired thickness is achieved.  Add in the spinach and squeeze the lime juice in just prior to serving.

Garnish with cilantro leaves and serve with vegetables, or cauliflower rice