Heat 2 tablespoons of avocado oil in a large Dutch oven over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing infrequently. Remove the chicken from the Dutch oven and set aside.

To the same pot, drizzle in a bit more avocado oil if needed and add the sweet potatoes, onion, carrot, and celery. Stir to coat the veggies with oil, and saute for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften.

Add the minced garlic, ginger, turmeric, cumin, and coriander. Stir and cook for 1 to 2 minutes until fragrant. Return the chicken to the pot and season with salt and pepper.

Pour the coconut milk and 3/4 of the chicken broth into the pot.

Make a slurry with the remaining arrowroot starch by mixing the starch into the remaining bone broth until there are no lumps. Pour the slurry into the pot. Stir to combine. Add the bay leaf.

Bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.

Once the stew has finished cooking, turn off the heat. Stir in the chopped spinach and 1 tablespoon of apple cider vinegar. Remove the bay leaf, and taste for seasoning.

Serve in bowls with fresh cilantro on top. Enjoy!