Rinse the wild rice under cold water. In a pot, combine the wild rice with chicken broth and bring it to a boil. Once boiling, reduce to a simmer, cover, and let it cook for 45-50 minutes, or until tender.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then add to the pan. Sauté until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, add sliced mushrooms, diced onion, and minced garlic. Sauté for 5-8 minutes until mushrooms are soft and onions are translucent.

Return the chicken to the skillet and add the cooked wild rice and spinach. Stir until the spinach wilts and the dish is heated through. Adjust seasonings to taste.

Serve hot from the skillet, garnished with fresh herbs.