Preheat the oven to 375 degrees F.
Season the chicken breasts to taste and bake until fully cooked (about 30 minutes).
While the chicken is baking, heat up the avocado oil in a skillet over medium-high heat.
Spiralize the zucchini into thin noodles.
Cook the chopped onion and mushrooms in the oil for about 7-10 minutes, or until mushrooms begin to soften and brown.
Add in the spiralized zucchini and continue to cook for another 5-7 minutes.
In a separate bowl, mix the garlic powder, cashew butter, almond milk, salt, and pepper until creamy and smooth.
Remove the chicken from the oven, leaving the oven on for later.
Cut the chicken into cubes and add to the skillet.
Pour the cashew butter sauce into the skillet and mix until everything is coated evenly.
Top with grated vegan cheese and crushed walnuts (optional) and place the skillet in the oven for about 10 minutes.
Serve hot and enjoy!