Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Make the most of garlic's prime time and keep a batch of roasted cloves on hand for smashing on bread or blending in vinaigrettes.