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Preheat the oven to 230ºC, gas mark 8. Boil a kettle of water. Tip the contents of the chicken pouch into a baking dish about 30cm x 20cm and use 2 forks to shred the meat into bitesized pieces. Tip in the rice and salt and stir until thoroughly coated in the sauce from the chicken.
Just before you are ready to bake, pour 350ml just-boiled water over the chicken and rice and cover tightly with foil. Bake for 25 minutes then take from the oven and leave to steam, still covered with foil, for a further 10 minutes. This will help to finish cooking the rice.
While the rice is baking, stir the harissa through the yogurt and set aside. Use a fork to fluff up the rice and stir through the spinach, letting it sit for 2-3 minutes covered with the foil, until lightly wilted.
To serve, divide the rice between bowls and scatter with the pomegranate seeds, almonds and parsley, with the harissa yogurt on the side.