Prepare Ingredients: Start by washing the spinach thoroughly, ensuring there are no gritty bits. Then, chop the chicken thighs into bite-sized pieces for easy cooking and serving.

Sauté Aromatics: In a large pot set over medium heat, warm up some oil. Add the diced onions, sautéing until they turn translucent, which should take about 5 minutes. Stir in the minced garlic and freshly grated ginger.

Brown Chicken: Introduce the chicken pieces to the pot, seasoning them generously with salt and pepper. Cook until the chicken turns golden brown, around 7 minutes.

Add Tomatoes: Stir in the chopped tomatoes, allowing them to soften and cook for approximately 10 minutes.

Pour in Broth: Pour enough chicken broth into the pot to cover the mixture fully. Bring it to a gentle simmer and let it cook for 15 minutes.

Incorporate Spinach: Finally, fold in the fresh spinach, stirring until it just wilts, about 2 minutes. Serve immediately over rice or with crusty bread.