Season chicken pieces with salt and pepper. Heat the coconut oil in a large Dutch oven or heavy bottomed pot over medium high heat. Add the chicken in a single layer (work in batches if needed) and sear for 2 to 3 minutes per side, until golden brown. Remove from pot and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook for about 5 minutes, stirring occasionally, until softened. Scrape up any browned bits from the bottom. Add minced garlic and grated ginger, cook for another minute until fragrant.

Add the rinsed rice, turmeric powder, and black pepper to the pot. Stir constantly for about 1 minute to toast the rice and bloom the spices.

Pour in the chicken broth and coconut milk. Stir everything together, ensuring rice is submerged. Bring to a gentle simmer. Return the seared chicken and juices to the pot.

Reduce heat to low, cover tightly, and cook for 15 to 20 minutes. Do not lift lid. Rice should be tender and most liquid absorbed.

Turn off heat. Remove lid, stir in fresh spinach. Residual heat will wilt it. Replace lid and let rest 5-10 minutes.

Fluff rice with a fork. Serve in bowls with plenty of broth. Garnish with cilantro, lime wedges, and sliced red chili if desired.