In a large skillet, heat oil over medium-low heat. Add onion and garlic; cook, covered, for 15 to 20 minutes or until onion is very tender, stirring occasionally.
Increase heat to medium-high. Add wine; cook, uncovered, about 3 minutes or until wine is evaporated.
Add chicken strips; cook and stir for 2 minutes. Sprinkle curry powder and pepper over the chicken, stirring to combine. Cook about 2 minutes more or until chicken is no longer pink and a sauce forms, stirring in 1 to 2 tablespoons water if necessary. Stir in spinach; cook and toss about 1 minute or just until spinach wilts.
Divide rice among four serving bowls. Top with chicken mixture and serve with lime wedges.
3 1/2 lean protein, 1 fat, 1 starch, 1 vegetable