Tenderize your chicken breast until around 1-inch thick and season with salt, pepper and garlic powder.
In a pan over medium heat, add the coconut oil and add your chicken breast. Cook for around 8 minutes then flip, reduce the heat to low and cover.
Slice your mushrooms and add to the chicken breast.
In a bowl combine the mayonnaise, sriracha, honey and whisk together.
Heat another pan over a medium heat and place your shrimp in a single layer. Add the mayonnaise mixture over the top and toss them together. Cook for 3 minutes while stirring. Once cooked add the line juice and toss to cover all the shrimp.
Place your spinach, cooked mushrooms, chicken and shrimp on a plate. Add any extra sauce on top and sprinkle with spring onion to garnish.