Heat olive oil in a large pan over medium heat and add the chicken. Stir until the pieces brown lightly and develop color around the edges. Keep the heat steady so the chicken cooks evenly and stays juicy.

Add the onion, garlic, and ginger. Stir until they soften and release a warm aroma. This creates a flavorful base that supports the spices that come next.

Add turmeric, paprika, salt, and pepper. Stir well so the chicken coats evenly. The turmeric brings a deep yellow color and blends with the aromatics to form a balanced spice layer.

Pour in the rinsed rice and stir it into the seasoned chicken. Make sure each grain mixes with the spices so the rice absorbs flavor as it cooks.

Pour in the chicken broth and bring the mixture to a gentle boil. The broth should fully cover the rice so everything cooks evenly.

Lower the heat, cover the pan, and let it cook for about 15 minutes. The rice absorbs most of the liquid and softens while the chicken stays tender.

Lift the lid and stir in the spinach. It wilts quickly from the heat and blends into the dish without changing the overall flavor.

Squeeze fresh lemon juice over the pan and taste to adjust salt and pepper. Lemon brightens the spices and ties the whole dish together.

Spoon the turmeric chicken and rice into bowls. Add Greek yogurt on top if you want extra protein and a creamy contrast.