Heat olive oil in a large skillet over medium heat. Add chicken thighs and season with turmeric, cumin, garlic powder, salt, and pepper. Cook for about 6-7 minutes on each side until fully cooked and golden brown.

In a pot, bring water to a boil. Add brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and water is absorbed.

Once the chicken is cooked, remove it from the skillet and let it rest. In the same skillet, add chopped spinach, sliced carrot, and bell pepper. Saut? for 3-4 minutes until vegetables are tender.

Slice the chicken and return it to the skillet with the vegetables. Stir to combine.

Fluff the cooked rice with a fork and stir in lemon juice. Serve the chicken and vegetable mixture over the rice.