Heat a large pan over medium/high heat.

Add coconut butter and diced onions.

Cook for 30 seconds to 1 minute.

Be careful not to burn the onions.

Dice the chicken into 2 cm pieces.

Add chicken and minced garlic on a pan.

Season with basil, oregano salt & pepper.

Cook chicken for 5-6 minutes or until golden.

While the chicken is cooking, spiralize the zucchini.

If you don’t have special spiralizer, then just use your vegetable peeler and make ribbons out of zucchini.

When the chicken is golden, then add crushed tomatoes and let it simmer for 3-5 minutes.

While the chicken is cooking, roast the cashews in another pan until golden.

Season with paprika, turmeric and salt.

Add spiralized zoodles (you might need to cut the zoodles shorter when they are too long), cherry tomatoes and season with extra salt when needed.

Cook for another 1 minute then turn off heat.

Serve the chicken zoodles with spiced cashews and fresh basil.

Enjoy!