Spiralize the zucchini using your spiralizer.

Heat the avocado oil over medium-high heat in a large skillet (I recommend using a 12-inch skillet if you have one). Once the skillet is very hot, add the strips of chicken breast and arrange them into an even layer. Sprinkle the chicken with sea salt and pepper. Allow the chicken to brown undisturbed for 3 minutes. Stir the chicken and allow it to cook for another 3 to 5 minutes, or until the pieces have a nice golden crust.

Stir in the garlic, canned coconut milk, sun-dried tomatoes, and olives and bring the mixture to a full boil. Stir in the gluten-free flour until all the clumps are out and continue to cook the sauce at a boil until it is nice and thick, about 4 minutes.

Add the zucchini noodles to the skillet and stir them into the sauce as best you can. Cover the skillet with a lid and cook until the zucchini noodles have reached your desired level of doneness (I do about 3 to 5 minutes for al dente noodles).

Taste the sauce for flavor and add sea salt to your personal taste. You can also add a squeeze of fresh lemon juice if desired, and if you do cheese, grate fresh parmesan cheese over everything before serving. Serve and enjoy!