Tikka Masala Rice Bowl

Rinse basmati rice under cold water until water runs clear. In a medium saucepan, bring 2.25 cups water to a boil, add salt, stir in rice, and cover. Reduce heat to low and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.

Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then add to skillet and cook until golden on all sides, about 8 minutes. Remove chicken and set aside.

In the same skillet, add diced onion and cook 3 minutes until softened. Add minced garlic and ginger, cook 1 minute until fragrant. Add diced bell pepper and cook 4 minutes until tender-crisp.

Return cooked chicken to the skillet. Add fresh spinach and stir until wilted, about 1 minute. Pour in 1.5 cups tikka masala sauce, stir to coat evenly, and simmer gently for 3 minutes to warm through.

Divide cooked rice evenly among four serving bowls. Ladle chicken-vegetable mixture with sauce over each portion of rice. Top each bowl with a drizzle of plain yogurt, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.