Spiralize zucchini noodles and set aside.

In a small saucepan, add the coconut oil, sun-dried tomatoes and garlic. Sauté over low heat for 5 minutes, just until garlic turns golden.

Pour in the coconut milk, sea salt and lemon juice, whisk to combine, and bring to a simmer.

Sprinkle in the nutritional yeast, if using. Whisk in the arrowroot, a little at a time. You may wish to use only ½ Tbsp. arrowroot, depending on how thick you like your sauce. Remove from heat, and set aside, sauce will continue to thicken as it cools.

Saute zucchini noodles over medium-high heat to al dente, about 3 minutes. Add cooked chicken and pour sauce over. Stir to combine over low heat.

Serve.