Coat the chicken with the cajun seasoning and let it marinate over night or for 3 to 4 hours.
Prep the zucchini with the spiraliser, once the zoodles are formed, add to a colander with 1tsp of pink salt and set aside to sweat for 10 minutes then rinse with water, drain and blot with kitchen towel.
Add the melted coconut oil to a medium sized heavy duty frying pan and begin to brown the chicken pieces on low-medium heat for 5-7 minutes.
Once the chicken has darkened, add the red onions with the red, yellow and green peppers to the pan - sauté, toss and shake the pan frequently.
The onions and peppers should tenderise within 3- 4 minutes, at this stage add the mushrooms, tomato and zoodles - in that order and fold in with the chicken and veggies. Sprinkle more salt, pepper and Cajun seasoning if needed.
Allow the mushroom, tomato and zoodles to soften in the pan. This will take approximately 2 minutes, be careful not to over wilt. The excess water from the zoodles will form a light sauce to drizzle upon serving.