Heat 2 Tbsp avocado oil in a large, thick-bottomed pot (such as a Dutch oven) over medium-high heat.

Add ½ yellow onion (finely chopped) and sauté, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Add 1.25 to 1.5 lbs chicken thighs (chopped into bite-size pieces) in an even layer. Cook undisturbed 3–4 minutes to brown the undersides, then stir and continue cooking until the chicken is no longer pink and is cooked through, about 4–6 more minutes.

Add 1 large head cabbage (thinly sliced), 4 cloves garlic (minced), 1 (14-oz) can full-fat coconut milk, 1 tsp paprika, ¼ tsp red pepper flakes (optional), and 1 (8.5-oz) jar sun-dried tomatoes (drained). Stir to combine—the pot will be quite full. Cover, bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the cabbage is wilted and tender, about 10–12 minutes.

To thicken, stir in 1 Tbsp gluten-free all-purpose flour (to avoid lumps, whisk the flour with a few tablespoons of hot coconut milk from the pot until smooth, then stir the slurry back into the pot). Cook 1 minute more to remove raw flour taste.

Add 1 tsp fresh lemon zest and 5 ounces baby spinach. Cover and cook until the spinach is wilted, about 2–3 minutes.

Taste and season with 1 tsp sea salt and ¼ tsp black pepper (or adjust to your preference). Stir to combine and serve.