In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper. Chop green onions; reserve and set aside 1 tbsp green onions for garnish.
Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon.
Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened.
Add 4 cups water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted.
Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges.
Substitute thinly sliced kale for spinach if desired.
Add frozen peas in the last 5 minutes of cooking time for rice if desired.