Season the chicken with salt and pepper. Heat a frying pan to medium high, add about 1 tablespoon of vegetable oil. When the oil is shimmering, add the chicken in an even layer and cook without moving for about 6 minutes. Flip the chicken and cook for an additional 6 minutes. Extract the chicken from the pan and set it on a plate leaving all the brown bits in the pan. Heat a tablespoon of cooking oil in a heavy frying pan. When the oil is shimmering, add the onions and cook for about 5-7 minutes or until the onions begin to soften. Add the garlic, ginger, seasonings and curry paste and mix well until all the contents of the pan have combined and the garlic and ginger become fragrant. Add the coconut milk and bring to a simmer. When the coconut milk thickens, add the chicken stock and bring to a simmer. Add the spinach and continue to cook until the spinach has wilted and combined. Add the chicken and turn the heat to low. Simmer for about 5-10 minutes or until all the flavors have combined. Serve with toasted naan and rice. Garnish with lime wedge and cilantro.