Cook the rice according to the package directions.
Pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes. Turn and cook, covered, until cooked through, about 6 minutes.
Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted.
Divide the spinach among individual plates and serve with the chicken and rice.
Shortcut: Instead of making the white rice that accompanies this dish, you can pick up a pint from a local Chinese or Thai restaurant. Or try using frozen cooked rice from the supermarket. Choose the brown variety for a healthy boost of whole grains.
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