First, spiralize your zucchini and set it aside in a bowl lined with paper towel to absorb excess water. Then, sprinkle with a generous pinch of sea salt.

Next, prepare your ingredients for the sauce (but don't make it yet) and cook the chicken:

Heat a large grill pan (or an actual grill) over med-hi heat and brush generously with cooking fat. Sprinkle the chicken with the sea salt, crushed red pepper and ground mustard, then cook 3-4 minutes per side or until totally cooked through, then remove from pan or grill and set aside.

Now, prepare the sauce. Add all the sauce ingredients EXCEPT for the avocado to a blender or food processor and process on high speed about 30-45 seconds or until fully combined. Then, cut open the avocado, dice it into small cubes, and stir the diced avocado into the sauce mixture.

Now that your zucchini noodles have drained, you can soften them by cooking them for 1-2 minutes over medium-hi heat either in the same pan you cooked your chicken or another pan lightly coated with cooking fat. Don't overcook them, as they can get mushy and watery**

Roughly chop your grilled chicken tenders and stir them into the sauce mixture, then serve tossed with the zucchini pasta.

Store leftovers in the refrigerator for up to 3 days. Enjoy!