Pat the chicken pieces completely dry with paper towels. Toss them in a bowl with the sea salt, black pepper, and smoked paprika until evenly coated.

Heat a heavy skillet over medium-high heat. Add the avocado oil and wait until it shimmers and begins to smoke, about 2 minutes.

Add the chicken in a single layer. If your pan is smaller than 12 inches, cook in 2 batches. Let it cook undisturbed for 3-4 minutes. Flip each piece and cook another 2-3 minutes until the centers are just no longer pink.

Reduce heat to medium and push the chicken to one side. Add the butter and minced garlic to the empty space. Stir the garlic in the melting butter for 30-60 seconds until fragrant.

Pour in the fresh lemon juice and scrape up any browned bits stuck to the bottom. Add the zucchini noodles and toss everything together for 1-2 minutes until the noodles are slightly softened.

Remove from heat immediately. Sprinkle with parmesan and fresh parsley, toss once more, and serve.