Bring the water and salt to boil and add the grits. Simmer for 5 minutes
While waiting for the water to boil chop the chicken thighs into 1 inch pieces.
Heat the oil in a large/wide pan
Toss the chicken thighs in the spices and cornstarch and saute the chicken thighs in the oil.
Chop the Vidalia onions and add them to the pan. Cook over medium/high heat for 5 minutes
Stir in the chopped garlic and saute for 30 seconds
Pour in the tomatoes, chicken broth and roasted red peppers
Simmer for 8 minutes or until the chicken is cooked through and the sauce has thickened.
Turn off the heat, stir in the spinach and serve over grits with butter