Begin by cooking basmati rice according to packet instructions.
Next heat the oil in a large saucepan over medium-high heat. Add in the onion and cook for 4 minutes, or until softened.
Add chicken to the pan and cook for 3-4 minutes, tossing regularly until browned all over (the chicken will finish cooking later).
Next add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
Add in the diced tomatoes, asparagus, and cooked basmati rice and bring to a simmer. Cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
Stir through peas, baby spinach leaves and a generous seasoning of salt and pepper for 1 minute, or until spinach has wilted and the chicken is ready.
Add to a bowl and sprinkle with Parmesan and parsley to serve.