Prepare ingredients: Start by chopping the chicken into bite-sized pieces, mincing the garlic, grating the ginger, and slicing the bell peppers.

Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Then, toss in the sliced bell peppers.

Cook chicken: Add the chicken pieces to the skillet, cooking until they turn golden brown on all sides, about 5-7 minutes.

Add liquids: Pour in the full-fat coconut milk and low-sodium chicken broth. Stir and gently bring it to a simmer.

Incorporate spinach: Add fresh spinach leaves to the skillet, simmering for another 10-15 minutes until they wilt.

Finish with lime: Squeeze the juice of one lime over the coconut milk chicken before serving.