Preheat oven to 425°F. Place chicken breast on baking sheet and cover with coconut oil.
Bake 18 minutes, or until surface is golden.
In a large non-stick skillet, heat oil on medium-high and add onion and salt, stirring occasionally, until onion is translucent.
Add curry powder, stirring well to incorporate.
Add coconut milk, tomatoes, and tomato paste, stirring well.
Reduce heat to medium-low and simmer gently until sauce thickens slightly.
Cut chicken into cubes and add to mix.
Stir in spinach and cook until soft. Remove from heat.
Spoon sauce over cauliflower rice and enjoy!