In a large pot, add all of the broth and water. Heat to a boil over high heat.
Once boiling, reduce heat to medium so it maintains a gentle simmer.
In a large dutch oven pot, heat about 2 Tablespoons of olive oil till it is just about to smoke.
Add chicken to dutch oven, skin side down, cook without moving till brown, about 4-6 minutes.
Flip the chicken and cook the other side till brwon about 3-4 minutes.
Transfer browned chicken to the pot containing broth and poach till it registers 165ºF.
Once chicken temp is reached, transfer chicken to a plate to rest.
DO NOT DISCARD THE BROTH - you will use it!
Add 2 Tablespoons of butter to the empty dutch oven pot.
Put heat on medium. Once butter is melted, add the chopped leek and 3/4 t. of salt. Saute, stirring frequently until leek has softened, but not browned, about 4-5 minutes.
Add garlic and incorporate it for about 30 seconds.
Add rice and cook, stirring frequently until the grains are translucent around the edges, about 3 minutes. You are actually toasting the grains.
Add wine to deglaze the pot, stir constantly until the grains have absorbed all the liquid. This should take about 3-4 minutes.
Stir 5 cups of the reserved chicken broth into the rice. Reduce heat to medium-low and cover the pot.
Simmer until almost all the liquid has been absorbed and the rice is just al dente. This should take 15-18 minutes. Stir the rice twice during this cooking time.
Add 3/4 cup of the leftover warm broth to the risotto and stir gently, but constantly until creamy, about 3 minutes.
Stir in spinach and Parmesan cheese.
Remove pot from the heat, cover, and let stand for 5 full minutes.
Meanwhile, remove and discard skin and bones from the chicken. Shred meat.
After risotto has sat for 5 minutes, incorporate the chicken by gently stirring.
Add remaining 2 Tablespoons of butter, lemon juice, fresh parsley, and fresh chives.
Season with a pinch of salt and pepper.