Preheat your oven to 400°F (200°C). Place each chicken breast between two sheets of plastic wrap and gently pound until each piece is an even ½-inch thick. This helps every piece cook evenly and stay juicy.

In a shallow bowl, combine the almond flour, grated Parmesan, garlic powder, onion powder, oregano, salt, and black pepper. In another bowl, whisk the eggs. Dip each chicken breast into the eggs, allowing any excess to drip off, then coat thoroughly in the almond flour mixture. Press the coating firmly onto both sides so it sticks well during cooking.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Cook each side for about 3 to 4 minutes, or until a crisp golden crust forms. Avoid flipping the chicken too early, as this helps keep the coating intact.

Spread a generous spoonful of sugar-free marinara over each chicken breast, then sprinkle the mozzarella evenly on top. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted with lightly browned edges.

While the chicken finishes baking, lightly season the spiralised zucchini with salt. Let it sit for a couple of minutes, then pat dry with paper towels to remove excess moisture. Cook the zucchini in a separate skillet over medium heat for 2 to 3 minutes, just until tender but still slightly firm.

Arrange the zucchini noodles on serving plates and place the chicken Parmesan on top. Garnish with fresh basil and serve immediately while the coating is still crisp and the cheese is hot and bubbly.