Saute chicken in coconut oil, or fat of choice, in a dutch oven or stock pot, for 3-5 minutes. Add chopped onion and garlic and saute for another 2-3 minutes. Add pepper and cook for another 2 minutes. *A hot pepper could be added if you like some heat. Add the chopped sweet potatoes, turmeric, chicken broth, and coconut milk and simmer for 20-30 minutes, or until the potatoes are soft. Toss in the chopped cilantro and basil and baby spinach and stir until mixed well. Turn off heat and let sit for 5 minutes.
Serve and enjoy. Additional hot peppers or crushed red pepper may be added to increase heat.