Add the oil to a large skillet over medium heat. Once hot, cook the chicken for about 5 minutes, until browned on all sides, stirring frequently. Add a pinch of salt and pepper.
Add the onion and bell pepper and saute 3 - 4 minutes, until barely tender. The chicken should be cooked through. Drain any excess liquid from the pan.
Stir in the garlic and cook for 1 minute.
Stir in the red curry paste and cook for 1 minute more.
Add the coconut milk, soy sauce, maple syrup, curry powder, ginger, turmeric, salt and pepper. Stir to combine. Bring to a boil, turn the heat to medium low and simmer, covered for 5 - 10 minutes, until the peppers are tender and the curry has reached desired thickness. Stir occasionally.
Turn the heat to low and add the spinach and lime juice. Stir occasionally for 1 - 2 minutes, until the spinach is wilted.
Optionally, serve with a side of white rice, fresh lime wedges and chopped cilantro.