SLOW COOKER OR INSTANT POT: Prepare the chicken by either placing the chicken, chicken stock or water, and ½ tsp sea salt into a slow cooker or Instant Pot. If using a slow cooker, cook on low for 6-8 hours. If using an Instant Pot, cook on HIGH for 6 minutes, then let the pressure naturally release for 5 minutes before releasing the rest. Remove the chicken and shred with 2 forks. (See freezing tip below)OVEN: You can also just roast the chicken in the oven at 425 F for 18-25 min (chicken breasts) or 30-40 min (chicken thighs) if you'd rather. Just omit the chicken stock in the recipe, sprinkle with sea salt, and roast on a baking sheet in a baking dish until no longer pink.

Cut the broccoli into florets and remove the woody stalks. Slice the garlic into thin slices. Toss the broccoli with the garlic, oil, and sea salt, and then place on one half of a baking sheet covered with parchment paper (saving room for the asparagus on one side) or in a baking dish. Roast at 425 for 25 minutes.

Prepare the asparagus by trimming the hard ends off of the asparagus and tossing it with 1 tbsp of cooking fat, ½ tsp sea salt, and optionally,1 tsp of Italian Seasoning. Put in a baking dish or remove the sheet pan with the broccoli from the oven when it has about 13 minutes left to cook and place the asparagus on the other side of the pan with the broccoli and continue roasting at 425 F for 10-12 minutes, or until easily the asparagus is pierced with a fork and the broccoli is done.

Prepare the sauce by mixing all of the ingredients together.

Divide the spinach between the bowls, then add the chicken, avocado slices, and a small container of the sauce on each bowl. Then when the broccoli and asparagus are done, add those as well and serve!