Bake the sweet potato in the oven at 400 for 20-40 minutes or until soft

Heat coconut oil in a pan

Sauté garlic, onion, and ginger until the onion is translucent and lightly brown

Add in the paste, spices and coconut cream

While it is simmering add coconut oil to a large pan over medium high heat

Place chicken thighs in and generously sprinkle with garlic powder

When the chicken is cooked on one side flip it over to cook the other side

In your curry pan add your sweet potatoes once they have baked

Add the spinach to the curry pan and cook until wilted (if fresh) or until defrosted (if frozen)

Once both sides of your chicken is cooked shred it and add it to the curry

Serve over cauliflower rice or cauliflower