Bring a full pot of salted water to a boil and cook the noodles according to the package instructions. After the noodles have finished cooking, strain them into a colander and set aside until ready to use. I typically cook mine 1 to 2 minutes less than the package directions specify to keep the noodles al dente.

While the water is boiling and noodles are cooking, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is sizzling hot, add the chopped chicken and spread the pieces of chicken into an even layer. Season chicken with salt. Allow the chicken to sit undisturbed for 3 to 4 minutes, or until it turns golden-brown. Give the chicken a good stir and allow it to cook for another 4 to 5 minutes undisturbed or until the pieces are richly golden-brown and cooked through. Transfer the chicken to a bowl and place the skillet back over the heat on the stove top.

Add the chopped garlic to the skillet and sauté for 1 to 2 minutes over medium heat.

Pour in the canned coconut milk and bring the mixture to a full boil. Stir in the rice vinegar, sea salt, and nutmeg and continue cooking at a gentle boil for 3 to 5 minutes.

Transfer the cooked chicken and cooked noodles to the skillet with the sauce and stir well until all of the noodles are coated. At first, it will appear as though there is too much sauce, but the noodles will soak up the sauce and thicken it in about 10 minutes.

If desired, serve with lemon wedges for a drizzle of fresh lemon juice. Serve the chicken alfredo in bowls with your choice of side dishes. Store any leftovers in an airtight container  in the refrigerator for up to 5 days.