Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened; about 5 minutes.
Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika and sea salt with the onion and garlic in the saucepan. Pour as much chicken stock into the saucepan to make the mixture as soup-like or stew-like as you'd like it.
Bring the stock to a boil, reduce heat to medium-low and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender; about 30 minutes.