In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and soft, about 3–4 minutes.

Stir in 3 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon ground turmeric, 1 teaspoon cumin, and a pinch of black pepper and salt, cooking for an additional minute until fragrant.

Add 1 pound of boneless, skinless chicken and 2 sliced carrots, and 2 chopped celery stalks. Pour in 6 cups of chicken broth and bring to a gentle boil.

Once boiling, reduce the heat to low and let it simmer uncovered for approximately 20 minutes, or until the chicken is cooked through.

Carefully remove the chicken and shred it using two forks. Return the shredded chicken back to the pot and stir well.

Stir in 1 cup of chopped zucchini, 1 cup of coconut milk, and the juice of one lemon. Add 2 cups of spinach or kale and simmer for an additional 5–7 minutes.

Ladle the soup into bowls and garnish with cilantro or parsley and avocado slices. Sprinkle red pepper flakes on top if desired.