In a large pot over medium heat, add enough olive oil to coat the bottom of the pot. Add the garlic and cook until fragrant.
Add the curry powder and cook for 30 seconds, then add the coconut milk and chicken stock, and bring to a boil. Season the broth with salt and pepper.
Add the squash, cover, and simmer for 15 minutes, or until the squash is tender.
Add the chicken breasts and baby spinach and remove from the heat. Stir until the spinach is wilted and the chicken is heated through. Serve with lime wedges.