In a large skillet, heat half of the avocado oil over medium heat. Add in the cubed chicken breast and cook for 10 to 12 minutes or until the chicken is cooked through.
In a small saucepan, whisk together the coconut milk, coconut flour, turmeric, curry powder, cumin, salt and pepper. Bring to a gentle boil, reduce heat and allow the sauce to thicken slightly.
Once the sauce is your desired thickness, add it to the skillet with the chicken and cook for 5 minutes.
In a separate skillet, add the other half of the avocado oil over low heat and add the spiralized zucchini. Add a lid to steam the zucchini and cook for 5 to 10 minutes on low heat.
Divide the zucchini noodles between plates. Top with the coconut chicken curry. Enjoy!
Store leftovers in an airtight container in the fridge for up to three days.