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Heat the oil over medium-high heat in a large thick-bottomed pot such as a Dutch oven. Add the onion and sauté, stirring occasionally, until it begins to brown, about 5 minutes.
Transfer the chopped chicken to the skillet and arrange it in an even layer. Cook for a few minutes, untouched, then give it a big stir.
Add the sliced raw cabbage, garlic, can of coconut milk, paprika, red pepper flakes, and sun-dried tomatoes to the pot. The pot will be very full and difficult to stir at first. This improves over time as the meal cooks. Cover the pot and bring to a full boil.
Cook, stirring occasionally, until the cabbage has wilted to a tender texture, about 10-12 minutes.
Stir in the gluten-free all-purpose flour, followed by the lemon zest and baby spinach. Cover the pot again and cook until the spinach has wilted, about 2 to 3 minutes. Taste the chicken and cabbage for flavor and add sea salt and black pepper to your personal taste. Serve in bowls and enjoy!