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In a large container, pour in all of the oil from the sun-dried tomatoes. Add the chicken to the container along all of the spices. Use clean hands to coat the chicken.
Mince the garlic & shallot, then add to the container and mix again. Put a lid on & place in the refrigerator for at least 30 mins to marinate, or overnight.
Heat the olive oil over medium heat in a deep skillet. Remove the chicken from the container, leaving the garlic & shallot (it's okay if some is stuck to the chicken) & place in the skillet.
Cook the chicken for about 5 mins per side, until just about fully cooked through. Remove from the pan and set aside. Add the garlic & shallot to the pan along with any excess oil. Saute for 2-3 mins then add the rice and toast for another 1-2 mins.
Add the mushrooms & sun-dried tomatoes & saute in the rice for 2-3 mins. Cover everything in the broth, coconut milk, & lemon juice. Salt to taste & add the spinach.
Bring everything to a simmer, then reduce heat to med-low and place the chicken back on top. Put a lid on the pan and cook for 15-20 mins, stirring halfway through.
Once the rice is fluffy and chicken is fully cooked, serve immediately with chopped basil on top for best results