Spiralize the zucchini with a spiralizer. I used the Chipper Blade from my Paderno Spiral Vegetable Slicer. Place the spiralized zucchini into a colander/strainer. Put a large pinch of salt onto the zucchini, toss it around and then let the zucchini sit so that the liquid can drain from it.

While the zucchini sits, drain the roasted red peppers, and put them into a large frying pan. There will still be some liquid on them. (If you want the pieces of pepper to be smaller, cut them before putting them into the pan) Heat them over medium-high heat until the liquid has evaporated and the peppers become fragrant. I cooked mine for about 10 minutes. Make sure to mix often, so that they don't stick to the bottom of the pan.

At the same time, make the cream sauce. Put the 1 Tbs of minced garlic, 1 tsp of onion powder, and 2 tsp of olive oil into a pan. Mix it all together with a spatula and then set the heat of the stove-top to medium. Cook for 4 minutes, mixing every so often. Add ¾ cup of coconut milk or cream and ½ cup of chicken stock to the pan and whisk. Add the 1/4 tsp of nutmeg, 1/4 tsp of black pepper, and 1/2 tsp of salt and whisk again. Let everything boil for 5 minutes. Then, add the 3 Tbs of coconut flour to the mixture, one Tbs at a time, whisking well in between each addition. Turn the heat off.

Add the red peppers to the cream sauce.

Then, using the same frying pan that the red peppers were in, add 2 tsp of olive oil, the pieces of chicken, and heat the pan over medium heat. Add salt and pepper to taste, as well as thyme and herbs de provence to taste. Cook until the chicken is golden and no longer pink in the middle, about 10 minutes. Put the cooked chicken into the cream sauce.

Using the same pan that the chicken was just in, heat up 2 tsp of olive oil over medium-high heat. Put the zucchini noodles on top of paper towels. With another paper towel, press down on top of the zucchini noodles, getting all the excess moisture out. Then put the noodles into the frying pan and cook for 1 minute while stirring. Remove from heat.

Add the roasted red pepper sauce and chicken to the zoodles. Mix and serve.