Easy Sour Cream Spinach Chicken

Butterfly the chicken breasts by slicing them in half lengthwise and then cut them into strips. Toss the chicken strips with the spice blend (paprika, ground coriander, dried basil, garlic powder, ground fenugreek/turmeric, dried dill/parsley, thyme/oregano, salt, and pepper), ensuring an even coating. Preheat a skillet over medium-high heat and add olive oil. Once hot, add the chicken strips in a single layer. Cook for about 4 minutes, then flip and cook for another 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Be careful not to overcook the chicken strips as they cook quickly. Add the sour cream and stir well. Let it gently simmer for no longer than a minute, avoiding boiling to prevent curdling. Add the fresh spinach, cover the skillet with a lid for about 1 minute to allow the spinach to wilt. Toss everything together, turn off the heat, and serve immediately. You can add more sour cream to taste.