Heat olive oil in a 2-quart pot over medium heat; cook and stir green onions, celery, jalapeno pepper, garlic, and chili powder in the hot oil until celery is tender, 5 to 10 minutes. Add chicken broth, coconut water, and cilantro and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and bring to a boil; stir in chia seeds and cook until ragout is thickened, about 5 minutes.
Serve over rice or quinoa. Top with cooked spinach. Season with paprika or Essence of Emeril® made by mixing 2 1/2 tablespoons paprika, 2 tablespoons sea salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon thyme, 1 tablespoon cayenne, and 1 tablespoon oregano.
Instead of chia seeds, you can cook until most of the liquid is gone then add 1 tablespoon corn starch in enough water to make a thin paste and stir into ragout to thicken.