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Bring the broth to a simmer and poach the chicken breasts in it for fifteen minutes, until they are cooked right through.
Lift the chicken onto a board, shred it with two forks, and ladle a mugful of the hot broth off to one side for later.
Blend that hot broth with the spinach and most of the cilantro until it turns bright green, then set the jug aside.
Tip the rice, carrot and scallion into the pot and simmer for fifteen minutes, until the grains are tender right through.
Pour the green broth back into the pot off the heat, so the color stays bright instead of turning army green on you.
Return the chicken, scatter the jalapeño, sesame seeds and the last of the cilantro, and take the pot to the table.