Preheat the oven to 400° F and line a baking sheet with parchment paper. (see notes for airfryer instructions)

Heat the olive oil in a large pot to which you have a tight-fitting lid. When shimmering, add the shallot and cook for 2-3 minutes, until softened. Add the garlic, turmeric and ginger. Cook for another 1-2 minutes or until fragrant. Turn off the heat and transfer half the mixture to a large mixing bowl, leaving the rest in the pan.

Once the shallot mixture has cooled, add the ground chicken, cilantro, breadcrumbs and 1/2 tsp kosher salt. Mix to combine. Use well-oiled hands to roll into 10-12 meatballs. Place on the baking sheet and bake for 12-15 minutes or until no longer pink in the center.

While the meatballs bake, finish cooking the rice. Return the pot to medium heat and add the rice. Toast for 2-3 minutes or until fragrant. Stir in the chicken stock and coconut milk. Season with kosher salt and freshly ground black pepper. Bring to a boil, cover and reduce the heat to low. Cook for 15-17 minutes or until the rice is tender and almost all the liquid is absorbed.

Turn off the heat and stir in the spinach so it wilts. Taste and add more salt if needed. Serve the rice and meatballs with a squeeze of lemon juice and more black pepper.