Preheat oven broiler.
In a large zipper-topped plastic bag, place first 4 ingredients (garlic powder through black pepper); shake to combine. Add chicken, one piece at a time, and shake to coat; place on an oil-coated broiler pan and broil 6 inches from heat source for 6 to 8 minutes per side or until juices run clear.
Meanwhile, in a large bowl, toss together spinach, tomato, red onion, and jalapeno. In a small bowl, whisk together ginger, coconut cream, soy sauce, honey, lime juice and lime zest until smooth.
Arrange salad mixture equally on chilled salad plates. Cut broiled chicken into strips then toss in coconut-cream dressing; arrange over salads then top with chopped cilantro.
Serve any remaining dressing on the side.