Place the chicken breast into a medium saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. Transfer the chicken to a bowl and then shred the chicken, using two forks. Transfer the shredded chicken to a medium mixing bowl.

While the chicken is cooking, combine all of the ingredients for the avocado mash into a bowl and mix together until avocado is chunky-smooth. Season with salt and pepper and set aside.

A few minutes before the chicken is done, place a small pot over medium heat and add in the BBQ sauce, cooking until heated through, about 2 minutes.

Pour the heated BBQ sauce into the bowl with the chicken and stir until chicken is coated in the sauce. Set aside.

Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in the squash noodles and cook for 2-3 minutes or until al dente (or cooked to your preference.)

Plate the squash noodles into two bowls and top with chicken and avocado mash.