If you want to make the sauce read above and make that first.
Marinate the chicken on the flesh side with the curry powder. You can marinate them overnight for extra flavour or begin cooking right away.
Season the chicken with salt on both sides. Add the vegetable oil to a cast iron pan and add the chicken skin side down to the cold pan with the oil. Turn to high heat.
Once the pan gets hot and the oil starts to splatter, turn down to medium/low heat. Cook the chicken low and slow to crisp up the skin and render out all the fat. Turn the chicken around from time to time to make sure it cooks evenly.
Juice the orange. Microplane the ginger and garlic together and add the olive oil to stop it from drying out.
Once the chicken skin is looking super crispy, turn the chicken over to the flesh side and finish the last 10% cooking on the flesh. About 3-5 minutes. Temp to 165°F or 74°C. Rest the chicken for 6 minutes in a warm place.
Get a large pan with a lid hot on high medium high heat. Add the orange juice and butter together and wait till it boils. Add the spinach, season with a little salt and put the lid on.
After about 2 minutes the spinach is ready, add the ginger garlic mixture and turn off the heat. Drain the spinach on paper towels.
Slice the chicken with a sharp knife. Plate the spinach first, then the chicken and drizzle with the honey mustard mayo or serve it on the side. Enjoy!