In a large mixing bowl, combine almond meal, chickpea flour, dried oregano, dried basil, dried thyme, garlic powder, sea salt, and black pepper.
Dredge the boneless, skinless chicken breasts in the seasoned almond meal mixture and then shake off any excess.
While that’s cooling, make the zucchini noodles. Using a Spiralizer, make the zucchini noodles.
Heat olive oil over medium-high heat in a large sauté pan until it’s hot.