Toss the chicken breast with turmeric and ground ginger.
Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, fresh grated ginger, cayenne, and fresh cilantro (optional), cook 3 minutes,
Add in your sweet potato
Reduce the heat to low. Add chicken broth, canned coconut milk, fish sauce.
Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through.
If the sauce is too thick, add additional broth.
Stir in 3 cups of spinach and the juice of 2 limes.
Season to taste with salt.
For higher carbs, serve over rice and/or with fresh naan.