In a shallow bowl, mix flour and garlic powder. Cut chicken into 3-cm pieces and pound with a meat mallet to 1/2-cm thickness. Sprinkle with salt and pepper. Dip chicken pieces in flour mixture to coat evenly and shake off excess.
In a large pan, heat oil over medium heat. Add chicken and cook for 3 to 4 minutes on each side or until golden brown. Remove chicken from the pan and keep warm. Wipe pan clean.
In the same pan, bring chicken stock to the boil. Stir in pasta rice and return to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until tender. Stir in spinach, cherry tomatoes, lemon juice and basil. Remove from heat. Return chicken to pan. If desired, serve with lemon wedges.