Season the Boneless, Skinless Chicken Breast (1 pound) with Salt (2/3 teaspoon), Ground Black Pepper (1/3 teaspoon), and Green Caribbean Seasoning (1 tablespoon), then set aside.
Heat the Coconut Oil (1 1/2 tablespoon) in a wide pan over a low heat, then add the Shallot (1), Garlic (2 clove), and Curry Powder (1 1/2 tablespoon). Mix evenly and allow this to cook on low flame for 2-3 minutes.
Add the Scotch Bonnet Pepper (1/4) and let it cook for another minute.
Crank the heat up to medium high and start adding the seasoned chicken to the pot. Mix well to coat the chicken with that curry goodness. Cook for 4-5 minutes.
Add the Fresh Baby Spinach (0.75 pound) to the pot and gently stir well. The spinach will wilt down after about 2 minutes, then add the Grape Tomatoes (10) and stir well. Cook for another 2-3 minutes.
Adjust the amount of salt to your liking and crank up your heat to reduce the sauce if you have a ton of liquid at the bottom of the pan. Then, simply turn off the stove and serve!