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Start by prepping all the ingredients.
Place a large 15" skillet or medium sized pot over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.
Sauté until browned and just done, then remove the chicken from the pan, and set it aside.
Return the pan to the heat, and add the remaining tablespoon of avocado oil, curry paste, garlic, and ginger. Sauté just until fragrant while breaking up the curry paste with a cooking utensil, about 1 minute.
Next add the onions and carrots. Cook over medium heat stirring often for 3-4 minutes. When the veggies are just beginning to soften, add the lime leaves and coconut milk.
Bring the curry up to a boil. Then lower the heat to maintain a simmer, and cook until the veggies have softened and the curry has started to thicken, about 10 minutes.
Next add the asparagus and chicken. Simmer for 3-4 minutes until the asparagus has turned bright green, and is crisp tender.
Remove the pan from the heat and stir in the fish sauce and chopped spinach. Let the mixture set for 2-3 minutes stirring occasionally, or until the greens have just wilted.
Season to taste with sea salt, then serve the curry with your choice of toppings.