Place a pot over medium-high heat. Add the coconut oil, onion, and bell peppers. Sauté for 5-6 minutes. Add the garlic and ginger and cook for 1 minute.

Add in the cumin, sweet paprika, cayenne pepper (optional), and salt to taste. Sauté for 1 minute, mixing regularly. Deglaze with the vegetable stock and continue cooking for a further 1 minute.

Add in the diced tomatoes, coconut milk and diced chicken thigh. Mix well to combine and bring it all to a simmer. Reduce the heat to low and cook for 25-30 minutes.

In the meantime, add washed jasmine rice, chicken stock, lime leaves, and a pinch of salt to a saucepan. Place over a high heat and bring to a boil. Reduce heat to low, place on a lid and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and fluff the rice with a spatula.

Add in the baby spinach, mix well to combine, and allow to wilt for 1-2 minutes. Check and adjust seasoning levels and remove from the heat.

Serve the curry and rice in 5x 750ml meal prep containers. Garnish with coriander (cilantro), lime wedges, and Greek yogurt (optional). Dig in.