Gather and prep your ingredients: dice one onion, mince three cloves of garlic, and mince a thumb-sized piece of ginger. Slice two carrots into thin rounds and dice one bell pepper.

In a large pot, heat two tablespoons of olive oil over medium heat. Add your diced chicken and cook for 5–7 minutes until mostly cooked through and lightly browned.

Add the prepared onion, garlic, and ginger to the pot. Sauté for about 3–5 minutes until onions are translucent.

Stir in one tablespoon of ground turmeric, one teaspoon of ground cumin, and one teaspoon of ground coriander. Cook for 1 minute.

Gradually pour in 4 cups of chicken broth and one can of coconut milk, stirring gently. Bring to a simmer.

Add the sliced carrots, diced bell pepper, and spinach or kale. Let simmer for 15–20 minutes until vegetables are soft.

Taste and adjust seasoning with salt and pepper as desired. Ladle into bowls and garnish with cilantro and lime juice.