1. Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear them for about 3-4 minutes on each side until golden brown. Remove and set aside.
2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and aromatic.
3. Add the sliced bell peppers to the pot and cook for another 4-5 minutes until they start to soften.
4. Pour in the chicken broth and diced tomatoes, stirring to combine. Add the dried thyme, smoked paprika, salt, and pepper. Let it simmer for about 5 minutes.
5. Return the chicken breasts to the pot, nestling them among the vegetables and broth. Cover and let simmer on low heat for 20 minutes.
6. Stir in the rice and continue simmering for another 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
7. Finally, add the fresh spinach, folding it gently into the mixture until wilted. Adjust seasoning to taste.

As you cook, remember to savor the process. Each step is a brushstroke on the canvas of your dish, much like those early mornings spent in the kitchen with my mum.