Heat 1 tbsp oil in a skillet over medium heat
Add diced sweet potato, season with salt and pepper, cover, and cook for 8 minutes until tender, then set aside
Add remaining 2 tbsp oil, minced scallions, garlic, and ginger to the pan, sautéing for 30 seconds
Add ground chicken to the pan and brown for approximately 5 minutes
Stir in coconut milk and cooked sweet potatoes, simmering for 2-3 minutes until slightly thickened
Fold in spinach until wilted
Remove from heat and stir in lime juice, cilantro, and final seasonings
Serve over rice with extra garnish and hot sauce
