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Heat 1 tbsp oil over a medium heat in a large sauté pan. Fry the onion for 5-6 minutes, stirring often, until lightly coloured.
Stir in the arrabbiata sauce, butter beans and stock, then bring to a simmer and cook for 10-12 minutes, until reduced and saucy.
Meanwhile, set a large heavy-based frying pan or griddle over a high heat. Brush the chicken with 2 tsp oil and season with salt. Cook for 3-4 minutes on each side, until golden and cooked through with no pink meat and juices that run clear. Leave to rest on a plate for a couple of minutes, covered in foil.
Stir the spinach into the beans and sauce in 3-4 batches until wilted in. Season to taste, then divide between bowls. Slice the chicken into thick strips, then add to the bowls with the resting juices. Scatter over the feta and lemon zest, then squeeze over the lemon juice and serve immediately.