Heat the oil in a pan, season the chicken thighs with pepper and salt and brown on all sides for 5 minutes. Remove from the pan and add in the garlic, onions and fresh herbs and cook for 3-4 minutes. Stir in the flour and cook for 1 minute before adding in the hot stock and mix together well. Pop the chicken thighs back into the pan, along with the sun dried tomatoes, olives  and cook down for 5 minutes. Add in the cream, lower the heat and allow to reduce for 10 minutes. Meanwhile, cook the rice in a pan of boiling water. To finish, add the fresh spinach leaves to the creamy sauce and cook for 2 minutes to wilt. Squeeze in a little lemon juice and grate in a little zest and serve the basmati rice into deep plates with the creamy chicken thighs on top.