Keto Style Szechuan Chicken

1. In a small ramekin, add 4 Tbsp. Tomato Paste, 2 Tbsp. Chili Garlic Paste, 2 Tbsp. Soy Sauce, and 1/2 tsp. Minced Ginger. 2. Mix in 2 tsp. Spicy Brown Mustard until everything is combined. 3. In a pan on medium-high heat, bring 3 Tbsp. Coconut Oil to its smoke point. 4. Add 1 1/2 lbs. Ground Chicken to the oil and season with salt and pepper. 5. Continue to cook the chicken until it is fully cooked, breaking it up as it cooked. 6. Add 2/3 of your sauce that you created. 7. Mix the sauce into the chicken well so that everything is coated. 8. Add your spinach to the top of the chicken and allow it to wilt down. 9. Add 1/2 Cup Chicken Stock, 1 tsp. Red Pepper Flakes, 1/2 tsp. Mrs. Dash Table Blend, 1 Tbsp. Red Wine Vinegar, and the remaining 1/3 of your sauce. Add more salt and pepper as you see fit. 10. Mix the spinach and spices into the chicken well, make sure everything is well distributed in the mixture. Once you do that, add 1 Tbsp. 1 tsp. Erythritol to the chicken. 11. Mix the Erythritol into the chicken well. 12. Turn the heat to low and cover with a lid. Let this cook for 10-15 minutes longer. 13. Serve and enjoy! You can garnish with a small amount of lemon and lime zest, which will add a subtle citrus note.