Chop and slice all your veggies.
Season the dry-patted chicken thighs with paprika, salt, & pepper, and heat 2 tablespoon oil in a Dutch oven over medium-high heat.
Add the chicken thighs, skin down, and let them get crispy. The fat from under skin will render and help flavor the dish. After the skin is well browned (which took mine about three minutes), flip the thighs over and cook for another three minutes.
Remove the thighs, scrape up the bits that are stuck to the pan, and add the remaining oil. Add the garlic and stir for 30 seconds. Add the jalapeño, mushrooms, and tomato paste and keep stirring for another minute, then add the wine.
Put the chicken thighs back in the Dutch oven (skin side up) and add the tomatoes. Bring to a boil and add the chicken stock. Reduce everything to a good simmer and cook with the lid off for about 20 minutes. If the liquid evaporates too quickly, add some more.
Add the spinach for the last five minutes and taste the broth. It should taste absolutely tastebudilicious. If needed, add some more salt.
Serve in a soup plate, garnish with some basil or any other fresh herbs that happen to be hanging around the kitchen, and serve with your favorite grain.