Puree 6 oz. of roasted pepper in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside.
Season the chicken with salt and paprika.
Add about 2 tablespoons of avocado oil to a large non-stick skillet. When it’s hot, add the chicken and fry for about 4-5 minutes on each side, until just cooked through. Remove the chicken from the skillet.
To the same skillet, add the onions and garlic. Cook, stirring, for 2 minutes and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely.
Add the chopped and pureed peppers. Cook, stirring occasionally, for 7-10 minutes, until it starts looking thicker, and the roasted peppers sweeten.
Reduce the heat to low. Add the coconut milk, Parmesan, and spinach. Stir and bring to a gentle simmer.
Return the chicken to the skillet, cover it with the sauce, and simmer for 1 minute. Sprinkle some Parmesan on top. Serve.