Heat the avocado oil in a large pot (such as a Dutch oven) over medium-high heat.

Add the onion and sauté, stirring occasionally, until it has softened and turned golden brown. Stir in the garlic and uncooked brown rice and continue cooking for another 3 minutes, stirring often, until the garlic is fragrant.

Pour the chicken broth into the pot, cover, and bring to a full boil. Reduce the heat to medium-low heat and cook covered for 15 minutes.

Add in the chopped chicken thighs, chopped sweet potatoes and coconut milk. Return to a controlled boil and cook for 10-15 minutes uncovered, until the chicken is cooked through and the sweet potatoes have softened to your liking.

Stir in the beans and spinach, and cook for 5 minutes, until the spinach has wilted. Taste the soup for flavor and add sea salt and black pepper to your personal taste.

Serve soup in large bowls with crusty bread and a side salad for a complete meal!

Store leftovers in an airtight container in the refrigerator for up to 7 days.