Season the chicken with the salt, pepper, and garlic powder.
Add the olive oil to a large, deep skillet over medium heat and heat until shimmering.
Add the chicken to the skillet and cook, stirring often, until chicken is browned on the outside, about 5 minutes.
Add the rice, carrots, garlic, and chicken broth to the pan and stir to combine. Bring to a boil over medium heat.
Reduce heat to medium low and cover pan. Cook for 20 minutes or until liquid has evaporated and rice is tender. Stir halfway through cooking.
Remove the pan from the heat and add the spinach . Stir to combine. Cover the pan and let sit for 5 minutes to wilt the spinach.
Stir in the cream and taste for seasoning. Add additional salt, if desired. Serve immediately.