Wash zucchini and remove ends, then using a spiralizer or a vegetable peeler, turn your zucchini into noodles and cook in boiling, salted water for 5 minutes.
Slice chicken into 1” thick strips.
Place olive oil in a medium saucepan over medium heat.
Add onion, garlic and sauté for a minute.
Sprinkle chicken with 1/2 tsp salt, 1/2 tsp black pepper and add to pan and brown.
Add coconut milk, cover and cook for 15 minutes.
Place dish in three containers and refrigerate.