Slice the chicken breasts into even strips. Season them with salt, pepper, paprika, and garlic powder.

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Cook the chicken strips for 3–5 minutes on each side, or until fully cooked and golden. Remove from the pan and set aside.

In the same pan, add the remaining olive oil and sauté the minced garlic until fragrant.

Add the spiralized zucchini noodles and cook until just tender, about 2–3 minutes. Don’t overcook, or they’ll release too much moisture.

Stir in the sour cream until it’s evenly combined and forms a creamy coating.

Serve the noodles topped with chicken strips, and sprinkle with parmesan, chili flakes, and fresh parsley.