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Coat both sides of the chicken thighs with the seasoning mix. Heat the oil in a large pan over medium-high heat. Add the chicken thighs and fry both sides until lightly charred and cooked through the centre (around 5 mins each side). Remove and set aside.
Lower the heat to medium, then add the pancetta. Fry until it crisps and leaks out its fat, then stir in the mushrooms until they soak in the fat. Add the shallots and fry until soft and golden. Add the garlic and fry for 1 minute longer.
Pour in the stock and cream, then stir in the mustard and parmesan. Bring to a simmer and bubble away until the sauce thickens (3-5 mins). Add any resting juices from the chicken and stir in the spinach until it wilts.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute, then drain and stir through the sauce. Adjust seasoning if desired.
Add the chicken back on top and simmer for 1-2 mins to warm through, finish cooking the gnocchi and thicken the sauce. Serve and enjoy.