1. Heat olive oil in a large pot over medium heat and sauté onion, garlic, and ginger until fragrant.

2. Stir in turmeric, ground cumin, and chili flakes and cook for one minute to bloom the spices.

3. Add carrots, celery, and zucchini and cook until vegetables begin to soften.

4. Pour in chicken broth and bring to a gentle boil.

5. Add chicken pieces and reduce heat to let the soup simmer uncovered for 20 to 25 minutes.

6. Remove chicken, shred with two forks, and return shredded meat to the pot.

7. Stir in spinach or kale and allow greens to wilt.

8. Finish by stirring in lime juice and chopped cilantro, then season with salt and pepper.

9. Ladle into bowls and garnish with extra cilantro or chili flakes if desired.