Heat the coconut oil in a large pot over medium-high heat.
Stir in the rice, onion, garlic and cook for 3 minutes.
Pour in the coconut milk, chicken stock, mixed ground spices, salt, dried apricots and cashews.
Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
Fry the sliced chicken breast in a pan with a pinch of black pepper.
Finally, boil the fresh spinach leaves and drain.
To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.