Add all ingredients for the chicken except the chicken breasts to a large plastic bag. Shake until combined. Add the chicken breasts and shake to coat. Let sit in refrigerator for 2-24 hours.
In your rice cooker or according to package directions, prepare the wild rice with water and the 1/2 tsp salt.
While the rice is cooking, prepare remaining ingredients. Preheat your grill to medium high heat. Grill the chicken breasts for 6-8 minutes on each side, until slightly charred and completely cooked through. Let rest for at least 3 minutes before slicing.
Add the 1 tsp butter to a saute pan over medium heat. Add the garlic, and cook for 2-3 minutes, until it just starts to brown. Add the water and spinach and cook, stirring occasionally, until spinach has wilted.
To make the sauce, add all ingredients for the sauce to a small jar or tupperware container. Shake until combined.
To assemble, measure 1/2 cup cooked rice into bowls. Slice the chicken long ways into thin (1/2 inch) strips. Top the rice with chicken and spinach. Drizzle sauce over the top.