In a large skillet, heat the olive oil over medium-high heat. Add the ground lamb and cook until browned, about 5-7 minutes. Break it apart with a spoon as it cooks.

Stir in the ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for an additional 2-3 minutes until the spices are fragrant.

Remove the lamb from the skillet and set aside. In the same skillet, add the rice and toast it for about 2 minutes, stirring frequently.

Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid.

Stir in the chopped spinach and cooked lamb. Add the lemon juice and mix well. Cook for another 2-3 minutes until the spinach is wilted.

Serve hot, garnished with fresh cilantro.