Start by heating a pot over medium heat and adding the canola oil. Toss in the sliced onions, minced garlic, and ginger. Cook until they become soft and fragrant.

Now, it's time to add the chicken pieces. Cook them for about 5 to 7 minutes or until they start to change color and the juices run clear.

Pour in the fish sauce and continue cooking, stirring occasionally, for an additional 1 to 2 minutes. This will give the dish that wonderful Filipino flavor.

Next, add the water and bring it to a boil. As it starts to simmer, you'll notice some scum floating on top—just skim that off. Reduce the heat, cover the pot, and let it all simmer for about 30 to 35 minutes, or until the chicken is perfectly cooked through.

Time to introduce the green papaya! Add those 2-inch wedges to the pot and let them cook for about 3 to 5 minutes, just until they're tender yet crisp.

Season your Chicken Tinola with salt and pepper to taste. Be sure to adjust the flavors to your liking!

Lastly, add the fresh spinach leaves, gently pushing them down into the flavorful broth. Cook until they just wilt.