Rinse the basmati rice under cold water until water runs clear. In a medium pot, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.

In a large bowl, combine chicken pieces with turmeric, cumin, grated ginger, minced garlic, half the salt, and black pepper. Mix well to coat the chicken evenly with the spices.

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through with an internal temperature of 165 degrees Fahrenheit.

In the same skillet, add the sliced red bell pepper and cook for 3-4 minutes until slightly softened. Add cherry tomatoes and cook for another 2 minutes. Add fresh spinach and cook until just wilted, about 1-2 minutes.

Return the cooked chicken to the skillet with the vegetables. Add fresh lemon juice and remaining salt. Toss everything together and cook for 1 minute to allow flavors to meld.

Fluff the cooked rice with a fork. Divide rice among four bowls. Top each bowl with the turmeric chicken and vegetable mixture. Drizzle with any remaining pan juices.

Serve immediately while hot. Optionally garnish with fresh cilantro, a squeeze of lemon, or a dollop of Greek yogurt for extra creaminess.