To begin, fillet the chicken breasts into thin slices. (Alternatively, you can start with thin-cut chicken breast fillets, I just do it myself because it is more cost effective.)
Salt and pepper the chicken fillets.
Melt the ghee over medium high heat, in a large skillet.
Cook the chicken until slightly golden in spots on each side. Work in batches so that the chicken properly browns, and not steam or boil in its own juices. As the chicken is cooked, place it in a dish and set it aside.
Saute the diced onion until it is tender. Add the garlic and cook for about 2 more minutes.
While those cook, whisk the chicken broth and tapioca starch together until smooth.
Add the coconut milk to the skillet, and pour in the chicken broth mixture, whisk together. Bring the liquid to a gentle boil over medium heat, reduce the temperature to a simmer.
Return the chicken to the skillet and add in the seasonings.
Add the dried tomatoes and spinach.
Cover, and simmer until the chicken is tender and the spinach is cooked, about 5 minutes.