Thaw and drain the frozen spinach and squeeze out any excess water. Combine spinach, chilies, cilantro and water in blender or food processor. Process until smooth and set aside.
Toast the whole spices (not the bay leaf) in a sauté pan on medium low heat until fragrant. This takes about 2-3 minutes. Toss occasionally to ensure they don't burn.
Remove the spices from the skillet and grind with mortar and pestle OR a spice grinder. Combine with remaining ground spices and set aside.
Cut the chicken thighs into quarters and season with 1 teaspoon of salt. The pieces will still be larger than a bite, but that's ok as it helps keep it moist and tender.
Heat the ghee in a skillet over medium-high heat. Brown the chicken thighs for 3 minutes on each side; remove with a slotted spoon and set aside.
Turn the heat down to medium, add the green onions, garlic and ginger to the sauté pan and cook until they soften, about 2-3 minutes.
Add the ground spices and cook for 30 seconds, stirring constantly to ensure they don't burn.
Stir in the remaining salt, tomatoes, tomato paste and coconut milk.
Add the browned chicken thighs to the pan and pour the spinach mixture over top.
Cover and cook for about 10-15 minutes, or until chicken is cooked through. Use a thermometer to ensure the chicken is cooked to an internal temperature of 160F degrees.
Add additional salt to taste and serve with basmati rice and/or naan bread.