Mix the Za’atar, Ras El Hanout, and smoked paprika together in a bowl.

Remove the chicken thighs from the packaging. I used boneless, skinless thighs in this recipe. Trim any extra fat (if you choose to) and cut each thigh in half so it cooks thoroughly. Then, rub chicken thighs with Za’atar, Ras El Hanout, and smoked paprika mix. (*See Notes for an easy way to do this).

Peel and chop the onion.

Add oil to a pan over medium-high heat and add chopped onion to it. Saute onion for about 8 to 10 minutes, stirring often, so it doesn’t burn.

Then, add in the rubbed chicken thighs and saute 5-7 minutes on one side, until golden.

Squeeze in the lime juice (or lemon juice), then flip the chicken and saute another 5-7 minutes.

Add in the spinach and cook a couple more minutes or until the spinach is wilted.