Firstly dice your chicken into 1-2 cm pieces, and then get a fry pan and heat your olive oil and brown your chicken on both sides. Removing from pan once cooked through. Then saute your mushrooms with onions and garlic, until the liquid begins to release and then add your spinach and saute for approximately 30 seconds until wilted.
Next add back your chicken and mix through the vegetables and season with salt and pepper. Now add the thickened cream and allow to reduce until you have a thick sauce about 5-10 minutes.
Then serve with either cauliflower rice or a cauliflower puree.