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Pat the chicken breast dry with a paper towel and generously coat both sides with salt and black pepper.
Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the chicken and cook until it reaches an internal temperature of 165oF and is browned, about 4 minutes per side. Set aside on a plate.
To the same pot, add the shallot and garlic and cook, stirring constantly, for 1 minute. Stir in the basil, oregano, red pepper flakes (if using), and a big pinch of salt and black pepper. Add the sun-dried tomatoes and nutritional yeast and continue cooking and stirring until fragrant, another 1 to 2 minutes.
Pour in the broth, coconut milk, and 1 cup of water and bring to a boil. Add the gnocchi, reduce the heat to medium-low, and cook until the pasta rises to the top, about 5 minutes (cook time can vary depending on frozen or shelf-stable).
While the gnocchi cooks, shred or dice the cooked chicken.
Stir in the shredded chicken, spinach, and lemon juice and cook until the spinach is wilted, about 2 minutes.
Taste and add additional salt and black pepper as desired. To serve, ladle into 4 bowls.