Preheat oven to 400°F.

Place spinach, oil, salt, pepper, and cream cheese into a blender or food processor; mix well.

Open chicken thighs and pound to flat.  Spread with cream cheese mixture.  Roll chicken so the cream cheese is inside and secure with a toothpick.

Pour buttermilk into a bowl. Pour bread crumbs into a separate bowl. Dip stuffed chicken into buttermilk and then bread crumbs; Set aside.

Spray a large skillet with cooking spray and heat over medium-high. Put stuffed chicken into hot skillet and cook 2-3 minutes per side until browned. Place chicken onto a baking sheet and bake for 30 minutes or until no longer pink inside and cheese has heated through.

Toss asparagus with oil, salt, and pepper and place onto a separate baking dish; bake in oven for 5-6 minutes until just heated through.

Serve chicken with asparagus and sliced kiwi on the side.