Trim chicken breasts to remove any fat and undesirable parts.
Rub chicken with seasonings and season with salt and fresh-ground black pepper.
Cook the chicken about 4 minutes per side on a stovetop grill pan.
The chicken is done when it's slightly browned and firm to the touch.
When the chicken has cooled enough to handle, cut it into strips.
Whisk together olive oil, rice vinegar, soy sauce, sweetener, sesame oil, ginger puree, and Sriracha to make the dressing.
Cut mushrooms into thick slices and cook in a little olive oil.
While the mushrooms cook, cut up the red pepper strips.
Toss the spinach, red peppers, and mushrooms with the dressing.
Arrange the spinach mixture on a plate, lay the chicken slices over the top, and sprinkle with almonds.
