Put the chicken thighs in a small container or bowl and pour over the Bay’s Kitchen Tikka Masala Stir-in Sauce. Coat the thighs in the sauce and leave overnight or for 1-3 hours to marinade.
To cook, preheat your oven to 200°C / 180°C fan. Transfer the chicken thighs and sauce to an ovenproof dish and bake the chicken for 35-40 minutes until cooked. Use a sharp knife to cut a small slit in the centre of the chicken to check it’s cooked all the way through.
Whilst the chicken is cooking, toast the almond flakes in a pan until fragrant and golden. Mix half the chopped coriander, lime juice and zest into the coconut yoghurt. If you’re serving with rice, cook according to pack instructions.
Once the chicken is cooked through, tip the spinach on top of the chicken and place back in the oven for 5 minutes to allow it to wilt.
To serve put some rice on each plate (if using) and top with the chicken, spinach and sauce. Dress with a dollop of the coconut yogurt and a sprinkle of toasted almonds.