Season the chicken on both sides with salt, pepper and paprika.
Heat oil in a large, deep frying pan over medium heat.
Dredge the chicken in the flour, shaking off any excess. Discard remaining flour.
Sear chicken 3-4 minutes on both sides in batches, until it is browned but not cooked through entirely. Remove the pieces from the pan to a platter.
Deglaze the pan with wine or broth, scraping up brown bits from the pan on medium low heat.
Add the harissa and mayonnaise, whisking into the broth until incorporated.
Taste the sauce checking seasoning. Add salt and pepper according to taste.
Add the spinach and the tomatoes to the sauce and stir until combined and the spinach begins to wilt. Sauce should be on a low simmer.
Return the chicken to the sauce, spooning sauce over until all the pieces are basted.
Cover and simmer on low heat until chicken is cooked through 10-12 minutes.
