Greek Yogurt-Marinated Chicken with Zucchini Noodles

In a medium bowl, whisk together the Greek yogurt, lemon juice, honey, chia seeds, olive oil, garlic, and a pinch of salt and pepper. Place the chicken into the bowl and spoon the mixture over the top so it is well covered. Cover the bowl and refrigerate for at least 2 hours, or overnight.
Once the chicken has marinated, preheat oven to 350°F. Pour the chicken and yogurt mixture into a small baking dish. Bake until the chicken is no longer pink throughout, about 25-30 minutes. Cover and set aside for 5 minutes to let the meat rest.
While the chicken cooks, spiralize the zucchini noodles using the 3mm-blade of your spiralizer. You can use a mandolin if you don’t have a spiralizer. Place the noodles into a strainer and set over the top of a medium bowl. Lightly sprinkle the zucchini noodles with salt, and let sit for 30 minutes to release the water, stirring around every so often.
Squeeze out as much remaining liquid from the zucchini noodles as you can, and place into a bowl. Drizzle with a little bit of olive oil and a squeeze of fresh lemon juice. Toss to evenly coat, and divide between two plates.
Place the chicken on top of the zucchini noodles and whisk the sauce until it begins to emuslify (it will be a little clumpy). Divide the sauce over top of each plate.
Sprinkle with feta cheese and parsley. Serve immediately.