Tenderize chicken between plastic wrap until 1 inch thickness, season with salt and pepper and garlic powder.
In a skillet over medium heat, add oil and chicken breasts, cook for 8 minutes and then turn, reduce heat and cover.
Slice mushrooms and add to the chicken, season with salt and pepper, add oil if needed.
In a small bowl add mayonnaise, sriracha, powdered sweetener or honey, whisk to combine.
Heat pan over medium heat, and place shrimp in one layer, add sauce and toss to cover, cook for 3 minutes until shrimp are pink, stir occasionally.
When cooked, remove from heat and add the lime juice, and then toss to cover all the shrimp.
Place spinach on serving plates with cooked mushrooms, add chicken, shrimp and top with sauce.
Sprinkle with spring onion to garnish.