Heat half the oil in large nonstick skillet over medium-high heat. Add potato mixture and cook about 10 minutes, stirring and turning occasionally, or until hash brown mixture begins to brown. Reduce heat; cook 10 minutes until hash brown mixture is nicely browned.
Heat remaining oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken tenders. Sprinkle tenders with thyme and white pepper. Cook about 5 minutes, turning once, or until no longer pink. Remove and keep warm.
To same skillet, add water and spinach. Cover; cook about 3 minutes, stirring once.
To serve, divide spinach and hash into four portions and top with 3 chicken tenders per plate.