Season the chicken with curry powder, salt, and pepper. Set aside.

Combine the soy sauce, oyster sauce, and white pepper to create the sauce.

Chop the green onion and garlic finely, and make zoodles out of the zucchini — I use a spiralizer for this.

Sauté the seasoned chicken in butter until browned. When done, slice into bite-sized pieces.

In the same pan, melt the coconut oil over high heat. Sauté the chopped green onion until fragrant.

Add the chopped garlic and again sauté until fragrant.

Crack the egg into the pan and scramble. Sauté until lightly browned.

Add the bean sprouts and zoodles. Mix everything together well.

Add in the sauce and stir to coat everything evenly. Reduce the sauce until there is little liquid left.

Add in the fried chicken pieces and stir.

Garnish with a few chopped red chiles and squeeze the lime juice on top. Serve while hot!