Chop the chicken into bite-sized pieces, mince the garlic, grate the ginger, and slice the bell peppers.

Heat olive oil in a large skillet. Add minced garlic and grated ginger, sauté until fragrant for about 1 minute, then add sliced bell peppers.

Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes.

Pour in coconut milk and chicken broth. Stir and bring to a simmer.

Add spinach and simmer for another 10-15 minutes until wilted.

Squeeze lime juice over the dish before serving.