Heat 1 tbsp oil in large skillet over med-high + sauté half the spinach with salt/pep 1-2 min until wilted; add remaining spinach + cook 1-2 min more until all spinach is wilted; set aside

Heat 1 tbsp oil over med-high; pat chicken thighs dry, season with salt/pep + sear 5 min per side; remove chicken from pan, wipe out oil + add 1 pouch of sauce to pan, scraping up any brown bits on bottom of pan; add chicken to pan, cover + cook 3-5 min until fully cooked

In a medium pot, combine 1 3/4 cups of water, rice, seasoning packet + 1 tbsp oil; bring to a boil; cover + reduce heat to low; simmer 20 min; remove from heat, let stand 5 min then fluff with a fork

Divide all between plates—looks tasty!