In a large mixing bowl, add chicken, paprika, thyme, garlic powder, salt, red chili flakes, and olive oil. Mix until all chicken pieces are coated. Place in the fridge to marinade.
To make the tomato sauce, place a sauce pan over low-medium heat. Add olive oil, garlic, and onions. Sautee until the onions begin to turn translucent. Then, add whole peeled tomatoes, Italian seasoning, salt, and black pepper. Mix and simmer for 20 minutes, mixing occasionally.
While that simmers, slice the zucchinis with a mandolin or veggie peeler. Then cook the chicken on a grill pan or frying pan over medium-high heat.
Sautee the zucchini noodles on a frying pan with a pinch of salt and olive oil. Cook until softened and noodle like. Serve with a 1/4 cup of the tomato sauce, one chicken breast, a tbsp of parmesan, and a sprinkle of freshly chopped parsley. Enjoy!