Preheat a skillet over medium heat then pour extra virgin olive oil into it.

Once it is hot, stir in minced garlic then sauté until lightly golden and aromatic.

Next, add chopped boneless chicken thighs to the skillet and sauté until the chicken is no longer pink.

Season the chicken with oregano and pepper then pour water over the chicken. Bring to boil.

Once it is boiled, reduce the heat and cook until the chicken is tender and the water is completely absorbed into the chicken.

Pour coconut milk into the skillet and add halved cherry tomatoes to the stew. Bring to a simmer.

Once it is done, add chopped baby spinach to the skillet and stir well.

Remove the chicken stew from heat and transfer to a serving dish.

Serve and enjoy warm.