Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes.
Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.
Heat 1 tablespoon olive oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
To the remaining juices/oil in the now empty skillet, heat 1 tablespoon olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
Add chicken and heat through. Garnish with feta, bacon and fresh parsley (optional).
Notes
*I prefer a milder Maple Dijon flavor as is, but for a stronger Maple Dijon taste, increase Dijon to 5 tablespoons and maple to 2 1/2 tablespoons. Let me know how you like it best!