Preheat your oven to 425°F. Pat the chicken breasts dry with paper towels, then place them in a baking dish. Combine the garlic powder, dried basil, parsley, thyme, rosemary, sea salt, and cracked black pepper in a small bowl. Coat the chicken breasts evenly with the 3 tablespoons of avocado oil, then rub the herb mixture all over each piece. Roast for 20-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.

While the chicken roasts, spiralize your zucchini into long thin ribbon-like noodles and set aside on paper towels—this helps absorb excess moisture so they won't become watery when cooked. Mince your garlic cloves and have your fresh spinach measured out and ready. I find that having everything prepped before the chicken finishes cooking keeps the final assembly smooth and quick.

Remove the chicken from the oven and let it rest for 2-3 minutes—this keeps it juicy and makes it easier to cut. Once rested, dice the chicken breasts into bite-sized pieces and set aside.

Heat the 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and stir constantly for about 30 seconds until fragrant, being careful not to burn it. Add the fresh spinach and cook for 3-4 minutes, stirring occasionally, until completely wilted. The spinach will shrink significantly, so don't worry if it looks like a lot at first.

Add the spiralized zucchini noodles and diced chicken to the skillet with the wilted spinach. Toss everything together gently for 1-2 minutes just until heated through and combined—the zoodles should stay slightly al dente and not mushy. Remove from heat and immediately stir in the fresh lemon juice and red pepper flakes for brightness and subtle heat. I like to add the lemon juice off heat so it doesn't cook off and lose its fresh citrus bite.

Divide the zoodle mixture among serving bowls or plates. Top each serving with a generous sprinkle of freshly grated Parmesan cheese and serve immediately while still warm.