Place two small bowls side by side and place in each: ¼ teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon kosher salt.
Place the chicken in a glass bowl and mix in one of the bowls of spices, plus 1 Tablespoon of olive oil. Allow the chicken to marinate for about an hour.
Make long thing noodles from the zucchini using a spiralizer or a julienne peeler. Set aside.
Preheat the grill to high. Place the chicken on the grill, discarding the marinade. Grill the chicken 5 minutes on one side and 4 minutes on the second side. Allow cooked chicken to sit for 5 minute and then cut slice piece lengthwise – in the opposite direction of the grill marks – into six or seven pieces. Set aside.
Bring the chicken stock to a boil in a large pot.
While the chicken stock is coming to a boil, heat 1 tablespoon of coconut oil in a wok or a large skillet over high heat. Add the vegetables and the second bowl of spices and sauté for 2 minutes. Pour the vegetables on a plate to prevent further cooking and set aside.
Add the zucchini “ramen” to the boiling chicken stock and turn off the heat.
Ladle the simple soup mixture into 5 bowls and top with the seasoned vegetables and the grilled chicken.
Garnish with cilantro, serve with sriracha and eat with chopsticks and a spoon.