In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the chicken pieces and brown on all sides. They don’t have to be cooked through yet—just get a bit of color. Remove the chicken to a plate and set aside.

Lower the heat a touch. Add the onion to the pot and sauté until soft and translucent, about 5 minutes. If the pot sticks, splash in a little water or broth to loosen the scraps off the bottom.

Stir in the garlic and grated ginger. Let them fragrant for 30 seconds, then whisk in the red curry paste. Cook for another minute to bloom the spices.

Pour in the coconut milk and broth. Scrape the bottom of the pot to lift any browned bits—the flavor base. Return the chicken to the pot.

Add the sweet potato cubes, chickpeas, and cumin, turmeric, and salt. Bring to a gentle simmer. Cover and cook about 12–15 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

Stir in the spinach and let it wilt. If you’re using fish sauce or soy sauce, add it now for depth. Taste and adjust with salt, pepper, and a squeeze of lime juice if you like a bright finish.

Ladle the curry over warm rice or quinoa. Garnish with chopped cilantro and serve.