Toss the flour, paprika and dried oregano together in a shallow bowl or pasta dish and coat the chicken thighs in the flour mixture.

Heat the oil in a large, non-stick frying pan with lid or Dutch oven over medium high heat. Once the oil is shimmering, brown the thighs on both sides. Remove from the pan and set aside.

Add the chopped onion and the salt to the remaining oil in the pan and turn the heat down to medium. Fry the onion until soft, translucent and just starting to color.

Stir in the garlic and cook for a further minute. Add the tomato paste and stir until it has coated the onions and caramelized slightly.

Stir in the sun-dried tomatoes and the white wine, scraping up any brown bits from the bottom of the pan with the back of your wooden spoon.

Season well with pepper and return the chicken to the pan. Bring the mixture to the boil then turn the heat down to low, allowing the sauce to simmer for 15 minutes with the lid on until the chicken is just cooked through.

Meanwhile, cook the rice as per the package instructions and then set aside to cool.

Stir in the cream and the spinach (briefly remove the chicken from the pan for easier stirring if needed). Return the lid to the pan and cook for a further 5 minutes until the spinach has wilted.

Stir in the lemon juice, to taste, and add a little more salt and pepper if needed.

Add about ¾ cup cooked rice to each of four meal prep containers. Portion the chicken and sauce evenly between each container. Store in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.