Use 1 pound cooked, diced chicken. If cooking it for this recipe, cook breast or thighs separately until the thickest pieces reach 165°F, then dice.

For zucchini noodles, spiralize or julienne 6 medium zucchini. Toss with sea salt in a colander and drain 20 to 30 minutes. Rinse, drain well, and pat dry. For the alternative, measure 4 cups roasted spaghetti squash strands. Choose one base.

Pulse 1/2 tablespoon fresh ginger and 2 garlic cloves until finely minced. Add the selected 1/2 cup nut or seed butter, 4 tablespoons lime or lemon juice, 2 tablespoons chicken or beef meat stock or filtered water, 1 teaspoon apple cider vinegar, 1 teaspoon crushed red-pepper flakes, optional cayenne, and sea salt to taste. Process until even. Add 1/2 cup homemade coconut milk last and blend until smooth.

Heat 1 tablespoon ghee, animal fat, or coconut oil in a large skillet or sauté pan. Add the chopped onion and 2 cups cut vegetables. Stir often until the onion is translucent and the vegetables are tender but hold their shape.

If using eggs, move the vegetables to the sides of the pan, add 1 teaspoon fat, and stir the eggs quickly until soft curds form and no liquid egg remains. Fold them through the vegetables. Add the cooked diced chicken and turn until hot.

For zucchini, heat 1/2 to 1 tablespoon fat in a second skillet. Toss the strands until just barely no longer crunchy; do not cook until limp. For roasted spaghetti squash, add it to the vegetable pan and toss until heated through.

Transfer the chicken, vegetables, optional eggs, and selected noodle base to a large bowl. Pour in the sauce and toss until evenly coated. Finish with optional green onion tops and properly prepared almonds or sunflower seeds. Serve promptly.

Refrigerate leftovers within 2 hours in a covered container. Use within 3 to 4 days and reheat to 165°F.