Heat grill pan to medium heat and add in 1½ tsp of oil. In a small mixing bowl, combine thyme, garlic powder, paprika, cinnamon, salt, and pepper. Lay your chicken out on a cutting board and season each piece evenly with the mixed spices, leaving half of the spices for later.
Grill your chicken on the heated grill pan, turning once. After you turn your chicken, season the other side evenly with the remaining spices.
Cook chicken until an instant-read thermometer reads 165° when inserted in the thickest part.
Meanwhile, in a medium sized bowl, spiralize your veggies. Add in your spinach and walnuts. In a small mixing bowl, whisk the lime juice, brown sugar, oil, scallions, and garlic. Pour the dressing in with the mixed veggies and walnuts and toss to combine.
Store in fridge until your chicken in ready. Plate the chicken then using tongs plate your salad.
Notes
How can my kids help? Teach your kids how to use your veggie spiralizer. Have them pour and mix in your spices.