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Start by measuring and portioning out the ingredients. Finely chop the onion and red bell pepper. Add them to the slow cooker.
Mince the garlic and add it to the slow cooker. Add the cumin, paprika, oregano, chili powder, salt, and black pepper. Finally, add the chicken stock, and give everything a good mix.
Turn on your slow cooker, and cook for 4 hours on high or 6 hours on low. Take out the chicken, shred it, and return it to the stew. Finely chop the spinach and add it in.
Let the spinach sit in for a couple of minutes until it slightly wilts. Finally, add the coconut milk and lemon juice. Stir, taste, and adjust seasoning if needed.
Divide the stew into 2 bowls. Garnish with cilantro leaves. Serve immediately.