Pat chicken breasts dry and cut into ½" pieces. Set aside ¼ the paprika. Season chicken with remaining paprika, and a pinch of salt and pepper. Halve and peel onion. Cut halves into ½" dice. Place rice in a mixing bowl and cover with water. Soak at least 10 minutes, then rinse in a wire-mesh strainer until water runs clear. While rice soaks, sear chicken.
Sear the Chicken
Place medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken pieces to hot pan and sear undisturbed, 3-5 minutes. Transfer chicken to a plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Poach the Chicken
Return pan used to sear chicken to medium-high heat. Add 1¾ cup water, tomato paste, and remaining paprika and stir. Bring to a simmer and add chicken. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Transfer chicken to a plate and cover with foil.
Add Rice and Make Sauce
Add rice and a pinch of salt to chicken poaching liquid and cook until rice is tender, 12-16 minutes. Remove rice to a plate. Wipe pan clean and reserve. While rice cooks, add yogurt, 1 Tbsp. olive oil, and a pinch of salt to a mixing bowl and whisk thoroughly.
Cook the Onion and Spinach
Return pan used to cook rice to medium-high heat. Add 1 tsp. olive oil and onions to hot pan. Cook 30 seconds, then add baharat seasoning. Cook until softened, 3-5 minutes. Remove from burner and stir in spinach.
Finish the Dish
Place rice on a plate. Add chicken on top of rice, then top with olive oil-yogurt sauce and almonds.