Season chicken with chicken seasoning or equivalent.

With 1 tbsp butter and oil in wok, fry chicken until cooked, turning every 3 minutes under medium-high heat.

Set chicken aside. Drain excess oil, leave about 1 tbsp in the wok. Add another 1 tbsp butter. Stir fry garlic.

Add broth to deglaze the wok.

Add heavy cream, lemon juice, ¼ cup cheese and thyme. Bring to boil and simmer for 3 minutes.

Add spinach and simmer until spinach is wilted.

Add chicken and sprinkle the remaining ¼ cup cheese, distributed over each piece of chicken.

Bake in pre-heated oven at 400 degrees F for 25 minutes.

Take out of oven and sprinkle spring onion as garnish