Cook the Jasmine rice according to package instructions
Heat the oil in a large pot over medium-low heat. Add the onions and season with salt and pepper and heat until onions are translucent, about 5 minutes. Add in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock to deglaze the pot, then add the chickpeas, coconut milk, and a bit of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Add baby spinach in the last 5 minutes.
Divide jasmine rice between 4 meal prep containers and top with chickpea curry. Top with cilantro.
Store in the fridge for 4-5 days and reheat before serving.