Season chicken with 1/4 tsp salt and pepper. Heat oil in Dutch oven or deep skillet set over medium-high heat; cook chicken, turning occasionally, for 6 to 10 minutes or until browned all over. Transfer to plate and set aside.
Reduce heat to medium; cook onion and garlic for 3 to 5 minutes or until onion is softened. Stir in curry paste, curry powder and turmeric; cook for 1 to 2 minutes or until fragrant.
Add chicken broth, coconut milk, tomatoes and remaining salt; bring to simmer. Stir in rice; arrange chicken on top, cover and reduce heat to low. Cook for 15 to 20 minutes or until rice is tender, and chicken is cooked through and instant-read thermometer inserted in center of chicken thigh reads 165°F.
Stir in spinach and lime juice; cook for 2 or 3 minutes or until spinach is wilted. Garnish with cilantro.
Use red or yellow curry paste if desired.
For a vegan dish, substitute canned chickpeas or tofu for chicken and vegetable broth for chicken broth.