Spiralize your zucchini and set aside in a large mixing bowl.
Cut chicken into bite-sized pieces.
Place the cut chicken in a skillet with the coconut oil. Add the spices and cook, stirring constantly until the chicken is done. The smaller the chunks of chicken are, the faster it will cook.
In a blender, blend the avocados together with the spices to make a very smooth guacamole of sorts. Then add water as needed to make it just runny enough to call it "sauce". Remember though that this should be a thick sauce. Don't overdo the water.
Stir the sauce into the zucchini pasta and then add in the chicken.
Add salt and pepper to taste.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include the zucchini.