Preheat oven to 220°C. Line a baking tray with baking paper. Prick the centre of potatoes and place them on tray. Cook in the oven for 1 hour or until the skin has collapsed and the potato is soft. Scoop out some of the flesh into a bowl. Reserve to freeze and use at a later date.
Meanwhile, coat chicken thighs in spices. Heat coconut oil in a frying pan over medium-high heat and cook chicken for 5-7 minutes or until cooked through. Season with salt, pepper and lime juice. Add spinach or kale to the pan and cook until wilted.
Divide mixture between hollowed-out potatoes. Return to the oven to heat through or serve as is with steamed greens and lime wedges.