Season the chicken breast on both sides with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate.
Wash skillet out to remove brown bits. In the same skillet, over medium heat, heat oil. Add garlic and onions, and sauté over medium heat for 1-2 minutes.
Add the chicken broth, coconut milk, lemon juice, salt, and pepper to the skillet. Make flour paste with flour and a little bit of sauce from pan. Add paste back to sauce. Stir and simmer for 2-3 minutes until sauce thickens. Reduce heat to low. Stir in artichoke halves. Return the chicken to the skillet, and spoon the sauce over the chicken. Add baby spinach and a handful of mozzarella. Stir around until cheese is melted and leaves are wilted.
Serve hot over Rice or Cauliflower rice or pasta or greens.