In a pot, heat the olive oil over a medium heat. Add the onion, garlic, chilli, cinnamon stick, turmeric powder, coriander seeds and ginger, stirring to combine. Cook for about 3 minutes, or until the onion is translucent, stirring frequently to avoid sticking.

Add the chicken to the pot and cook until browned on all sides, stirring frequently. This should take 5-8 minutes. 

Add the carrots and zucchini to the pot and cook for 3 minutes, stirring to avoid sticking. Add a little water if needed. 

Pour over the chicken stock and grate the lemon zest into the post, stirring to combine. Bring to a boil and then reduce the heat to a simmer. 

Cook for 30-40 minutes, or until the juice has reduced down, and the veggies are cooked through, stirring throughout. The sauce should have thickened and reduced by about half.

Stir through the baby spinach leaves before serving. Serve with cous cous or green vegetables.