Preheat oven to 190°C and lightly grease a baking dish.
Heat one tablespoon olive oil in a skillet and sauté onion and garlic until soft.
Add plant-based chicken, paprika, thyme, salt, and pepper, then cook five minutes.
In a bowl, combine sweet potato cubes with remaining olive oil and a pinch of salt.
Spread sweet potatoes in baking dish and top with chicken mixture.
Whisk plant-based milk with nutritional yeast and pour evenly over contents.
Sprinkle spinach across the top.
Bake uncovered for 35 minutes until tender and lightly golden.
