Chicken and Sweet Potato Stew

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  2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
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  1 tsp fine sea salt, divided
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  2 tbsp coconut oil
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  1 medium yellow onion, diced
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  4 cloves garlic, minced
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  1 tbsp fresh ginger, peeled and grated
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  1 tsp ground turmeric
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  ¼ tsp ceylon cinnamon
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  1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
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  2 medium carrots, peeled and sliced into ½-inch rounds
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  2 cups bone broth (homemade or aip-compliant brand)
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  1 can (13.5 oz) full-fat coconut milk
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  1 tbsp apple cider vinegar
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  2 cups baby spinach, loosely packed

For serving

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  2 tbsp fresh parsley, roughly chopped (optional)