Season the chicken with salt and pepper. Heat the skillet over medium heat. Spray the skillet with non-stick spray. When the skillet is hot, add in chicken in a single layer and saute until the chicken is golden brown. Turn the chicken only once. Turn over and continue the chicken until finished cooking. Turn the heat off. Slowly add in the spinach to the skillet and allow the spinach to wilt, tossing to combine. Add in half of the peanut sauce to coat the chicken and spinach.

Rinse white rice, and prepare according to package directions. Set aside.

In a small bowl, whisk together the peanut butter, soy sauce, honey, white wine, rice vinegar, ginger, garlic and cilantro for the peanut sauce. If the sauce is too thick add additional white wine. Set aside.

Slice the chicken and serve the chicken in bowls, layering rice in the bottom of bowls, and top with chicken and spinach. Top with additional peanut sauce if desired and chopped peanuts. Serve immediately!