Heat large, non-stick skillet over medium-high heat.
Add the oil and then the chicken.
Cook until meat is cooked through.
Remove the chicken to a plate and keep warm.
Add the carrots and onions.
Add the sunflower seeds, caraway, and ground cumin.
Cook until the onions start to brown.
Stir in the bulgur
Add the broth, bring to a boil and reduce heat
Add the raisins, cinnamon and the cooked chicken.
Cover and simmer for 10-15 minutes or until the bulgar is tender.
Stir in the spinach leaves and serve.