Chicken & Zucchini Ramen

INGREDIENTS

For the Grilled Chicken:

• ¼ teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs (5-6)

For the ramen:

• 2 small zucchini, spiraled
• ¼ teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• 1 tablespoon coconut oil
• ½ cup sliced red sweet peppers
• ½ cup sliced onions
• 3 cups assorted raw vegetables
• 8 cups chicken stock

INSTRUCTIONS

1. Place two small bowls side by side and place in each: ¼ teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon kosher salt.
   
2. Place the chicken in a glass bowl and mix in one of the bowls of spices, plus 1 Tablespoon of olive oil. Allow the chicken to marinate for about an hour.
   
3. Make long thing noodles from the zucchini using a spiralizer or a julienne peeler. Set aside.
   
4. Preheat the grill to high. Place the chicken on the grill, discarding the marinade. Grill the chicken 5 minutes on one side and 4 minutes on the second side. Allow cooked chicken to sit for 5 minute and then cut slice piece lengthwise - in the opposite direction of the grill marks - into six or seven pieces. Set aside.
   
5. Bring the chicken stock to a boil in a large pot.
   
6. While the chicken stock is coming to a boil, heat 1 tablespoon of coconut oil in a wok or a large skillet over high heat. Add the vegetables and the second bowl of spices and sauté for 2 minutes. Pour the vegetables on a plate to prevent further cooking and set aside.
   
7. Add the zucchini "ramen" to the boiling chicken stock and turn off the heat.
   
8. Ladle the simple soup mixture into 5 bowls and top with the seasoned vegetables and the grilled chicken.
   
9. Garnish with cilantro, serve with sriracha and eat with chopsticks and a spoon.