First, get a large pot of water on to boil for the sweet potato gnocchi.
Heat the Coconut Oil (1 tablespoon) in a large skillet with deep sides over medium-high heat.
Brown the Boneless, Skinless Chicken Breast (1 pound) in the pan until it's completely cooked through. While it cooks, season it with Ras el Hanout (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Paprika (1/2 teaspoon), Salt (1 pinch) and Ground Black Pepper (1 pinch). Once it is cooked and seasoned, transfer it to a plate.
Add the Onion (1/2), Garlic (2 clove), Fresh Basil (1 tablespoon), and Artichoke Hearts Packed in Water (1 can) to the same pan. Let them soften and become fragrant for a couple of minutes.
Add in the Coconut Milk (2 can) juice of the Lime (1/2), remaining Ras el Hanout (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), and Paprika (1/2 teaspoon). Turn the heat to medium low and let the broth gently simmer for about 6-8 minutes.
Meanwhile, salt the boiling water for the sweet potato gnocchi generously, and cook the Sweet Potato Gnocchi (1 pound) in the water until tender. For fresh gnocchi, it only takes 2-3 minutes.
Drain the gnocchi and add it to the skillet of broth along with the cooked chicken. Stir it all well and take it off of the heat. Then stir in the Fresh Baby Spinach (1 cup), just until it wilts in.
Serve immediately and enjoy! Makes great leftovers too.