Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the rutabaga noodles. Spritz with cooking spray and roast for 15-20 minutes or until cooked through.

Place the almond flour in a shallow pan or plate. Season the flour with garlic powder, salt, pepper and mix with fingertips. Place the chicken on another plate and season with salt and pepper. Dredge the chicken in the flour mixture to coat lightly and place back on the plate. Set aside.

Heat half of the oil in a large nonstick skillet. Once oil is shimmering, add the chicken and cook about 2 minutes per side or until golden brown. Transfer the chicken to another plate.

Add the remaining oil to the same nonstick skillet and add the garlic and shallots and stir for 30 seconds or until fragrant. Add the mushrooms and season with salt and pepper. Cook for 3 minutes or until mushrooms are fork-tender and juices evaporate. Add the Marsala wine and thyme and let simmer until the liquid reduces by half, about 3 minutes. Add the chicken broth and simmer until reduced by half, about 5 minutes. Once reduced by half, add the chicken back to the skillet and cook for another 2 minutes or until just heated through, turning to coat in the sauce. Season with parsley.

Discard the thyme stems and using tongs, divide the cooked chicken and mushrooms to a four individual plates. Immediately add in the cooked rutabaga noodles and sauté for 2-5 minutes or until rutabaga absorbs flavors from the pan.

Divide the rutabaga noodles into four plates and top with the chicken, mushrooms and spoon over remaining juices. Serve immediately.