Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss thinly sliced zucchini with 1 tbsp olive oil, ½ cup grated Parmesan cheese, garlic powder, salt, and pepper. Ensure each slice is well coated.
Arrange zucchini slices in a single layer on the prepared baking sheet (do not overlap). Roast for 15-20 minutes, or until golden brown and crispy. Keep an eye on them as they can burn quickly.
Prepare Fiery Garlic Chicken Bites:
While zucchini roasts, season chicken bites with 2 tbsp olive oil, 5 cloves minced garlic, smoked paprika, cayenne pepper, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.
Prepare Hot Honey Whipped Feta Swirl:
In a food processor or with an immersion blender, combine the crumbled feta cheese, plain Greek yogurt, hot honey, 1 tbsp olive oil, and lemon juice (if using).
Process until completely smooth and creamy, scraping down the sides as needed. This may take 2-3 minutes. Set aside.
Prepare Creamy Alfredo Sauce:
In the same large skillet (no need to clean), melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer, stirring occasionally.
Gradually stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth and creamy. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Make Herb Oil:
In a small bowl, whisk together 3 tbsp olive oil and 1 tbsp finely chopped fresh mixed herbs.
Assemble the Bowl:
Add the cooked fiery garlic chicken bites to the creamy Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Hot Honey Whipped Feta Drizzle and artfully dollop it into the Alfredo sauce. Gently swirl it in with a spoon, leaving distinct streaks (don’t fully mix; you want a marbled effect).
Divide the crispy Parmesan-crusted zucchini chips among plates or bowls.
Spoon the cheesy, luscious Hot Honey Garlic Chicken Alfredo mixture with the whipped feta swirls generously over the zucchini chips.
Finish by generously drizzling the herb oil over the entire dish and sprinkling with chili flakes (if using).
Serve immediately and enjoy this extraordinary, multi-layered meal!
Tips for Success:
Zucchini Slicing: Thinly sliced zucchini is key for crispy chips. A mandoline slicer works wonders if you have one.
Feta Whip: Ensure your feta and Greek yogurt are at room temperature for the smoothest whip.
Chicken Heat: Adjust the cayenne pepper in the chicken and the hot sauce in the hot honey to your desired spice level.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
Serve Immediately: This dish is best enjoyed fresh, especially the crispy zucchini chips.
