Mix together tomato paste, soy sauce, chili garlic paste, brown mustard, and ginger in a ramekin.

On the stove, bring 3 Tbsp. Coconut Oil to medium-high temperature.

Cook the ground chicken with salt and pepper in the oil until it is cooked through. Break it up into small pices.

Add 2/3 of your sauce to the mixture and mix it well.

Add your spinach to the chicken and let it wilt. Add salt, pepper, Mrs. Dash seasoning, red pepper flakes.

Add the last 1/3 of your sauce, chicken stock, red wine vinegar, and erythritol. Mix the spinach and spices in well.

Turn the heat to low and cover the pan. Let this cook for about 10-15 minutes.