Place the chicken pieces in a medium bowl. Pour in 1 tablespoon avocado oil and 1 tablespoon coconut aminos. Add the aged balsamic vinegar, fish sauce, sesame oil, and arrowroot powder. Stir well to combine, and set aside.

Next, heat a large skillet over medium heat. When the skillet is hot, Add 2 tablespoons of avocado oil. Once the oil is shimmering, add the spiralized sweet potato noodles (swoodles!) in a single layer.

Fry undisturbed for 2 to 3 minutes so that some of the swoodles start to brown and crisp. (But don’t let the swoodles burn!)

Sprinkle on ½ teaspoon of salt, and carefully flip the swoodles over. Cook the swoodles undisturbed for another 2-3 minutes. Transfer the swoodles to a serving dish.

Heat the now-empty skillet over medium-high. Then, add 2 tablespoons of avocado oil. Once the oil is hot, add the thinly sliced onions and sauté with a liberal sprinkle of salt. Cook for 3 to 5 minutes or until softened.

Toss in the mushrooms, ginger slices, and another sprinkle of salt. Stir-fry for about 2 minutes or until the mushrooms are cooked and the ginger is fragrant. If the pan is looking a little dry, feel free to add another tablespoon of oil.

Add the chicken and cook, stirring, until no longer pink.

Stir in the scallions and the spinach. Season the meat ’n veggies with 1 tablespoon coconut aminos and red pepper flakes. Taste and adjust the seasoning as needed.

Once the spinach is wilted, plate the chicken and veggies atop the swoodles.