Season chicken breasts with salt and pepper. Heat oil in a skillet over medium-high heat, cook until golden brown, about 4–5 minutes per side. Remove and set aside.

Reduce heat to medium, then add diced onion and minced garlic to the skillet, cooking until softened and fragrant, about 2 minutes, stirring frequently.

Stir in pumpkin cubes or puree, cook for 3–4 minutes until warm and slightly caramelized at the edges.

Pour in chicken broth, scraping up any browned bits from the pan, then let simmer for 2 minutes to deepen flavors.

Nestle chicken back into the skillet, tuck fresh spinach leaves around the pieces, then cover and cook for 3–4 minutes until spinach wilts and chicken reaches 165°F.

Pour in heavy cream or coconut milk, stirring gently to combine, then simmer for 2 minutes until the sauce thickens slightly.

Season with smoked paprika, fresh thyme, salt, and pepper, tasting as you go; remove from heat when aromatic and sauce reaches desired seasoning balance.