In a large pot, heat the olive oil over medium heat until shimmering.

Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Add the ground turmeric, cumin, and black pepper to the pot. Stir well to coat the onions with the spices.

Place the chicken thighs or breasts into the pot and pour in the chicken broth.

Bring the mixture to a boil. Once boiling, reduce to a simmer and cover. Let it cook for about 30 minutes, until the chicken is cooked through.

Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

Add the sliced carrots and chopped celery to the pot. Cook for an additional 10-15 minutes, until the vegetables are tender.

Stir in the chopped kale or spinach and cook for another 3-5 minutes until the greens are wilted.

Taste the soup and add salt as necessary. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.