Cut Chicken into bite-sized chunks. Combine starch, salt, and pepper in a large zip top bag. Add chicken. Shake to coat chicken. Set aside.
Heat 2 Tbsp of the coconut oil in a large skillet. Add chicken. Brown on all sides, about 2 minutes per side. Set aside. (Note: chicken does not have to be cooked all the way through at this point.)
Add remaining oil to pan. Add onion. Sauté 2 minutes. Add tomatoes, garlic, italian seasoning, spinach, and mushrooms. Sauté until spinach is wilted a bit and mixed in.
Add coconut milk, broth and chicken and bring to a boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through.
Serve with shredded basil.