In a large sauté pan over medium heat, warm oil. Then add onion and garlic. Cook, stirring frequently until fragrant.

Add carrots and celery to pan. Cook, stirring frequently, until they begin to soften. Salt and pepper to taste.

Add ground chicken to vegetables and stir to incorporate. Add salt and pepper to taste and brown chicken, stirring occasionally until fully cooked through.

Add green onions to pan, stirring until incorporated.

Add spinach to pan, in batches if necessary, and stir until wilted and incorporated.

Add soy (or coconut aminos) and sriracha. Mix thoroughly.

Save in a Tupperware in the refrigerator separate from the brown rice and serve as needed, or pack up into single serving Tupperwares to grab and go for the week.