Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Place chicken on baking sheet and drizzle with olive oil, sea salt, cumin and paprika. Bake for 12 - 14 minutes, or until fully cooked.When the chicken is finished baking, let sit for about 5 - 10 minutes to let cool. Once you can handle it, cut into bite sized pieces.
Now heat a large saucepan with 2 tablespoons of olive oil. Add the onions, garlic and fresh ginger and a pinch of sea salt. Sauté or 1 - 2 minutes. Next add the chopped chicken, garam masala, cumin, paprika and turmeric and sauté for 2 - 3 minutes more, stirring everything together to make sure the spices are distributed evenly. Now add the coconut milk and tomato sauce and give it a quick stir. Reduce heat to medium low and cover with a fitted lid. Let simmer for about 5 minutes to combine. Add the fresh spinach, give it a quick stir and let simmer for 1 - 2 minutes more.