Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the chicken, almond flour, onion powder, egg, garlic, celery, and carrot. Season with salt and pepper. Mix until combined. Roll the mixture into 18-20 round meatballs (I like to rinse my hands when forming meatballs – when your hands get sticky, rinse them and keep going.)
Place the meatballs onto the baking sheet and bake until cooked through and starting to brown on the outside, 15-20 minutes.
While the meatballs are cooking, spiralize your zucchinis on Blade D and trim the noodles. Set aside. Then, prepare your avocado dressing: place all of the ingredients in a food processor or blender and process until smooth and combined. Taste and adjust if needed. Set aside.
Place the meatballs in a bowl with the hot sauce and scallions and toss to combine.
Place a large skillet over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for 5 minutes or until al dente. If there’s moisture in the pan, drain the noodles in a colander. Otherwise, divide the noodles onto plates, top with meatballs and drizzle with dressing. Serve.