Place a pot/saucepan over medium heat and add in the olive oil. Once the oil heats, add in the chicken. Season with salt, pepper and garlic powder. Cook for 3 minutes and then flip over, cooking another 3-5 minutes or until chicken is cooked through and no longer pink on the inside.

Then, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent. Then, add in the canned tomatoes and roughly crush the tomatoes with a potato masher or the back of a fork. Bring to a boil and then reduce heat and simmer. Season with salt and pepper and let cook for 5 minutes, add in the basil and cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles. Add in the zucchini noodles and toss for 2-3 minutes or until noodles are al dente.

Divide into bowls.