In a large mixing bowl, combine ground chicken, almond flour, parmesan, oregano, parsley, garlic powder. Season with salt and pepper
Combine with your hands until all the ingredients are combined. Once combined, begin rolling your chicken mixture into 1 ½ inch meatballs. Should make about 12-13 meatballs.
In a large dutch oven of heavy bottom pot, add 1 tablespoon of your avocado oil and begin heating over medium-high heat. Add meatballs and cook until all sides are browned. Should take about 2-3 minutes. Remove and set on paper towel to drain. Set aside.
In the same pan, add 1 tablespoon avocado oil, garlic, onion, carrots and celery. Cook until cooked through. Should take 3-4 minutes. Stir occasionally. Now add your thyme and cook for 1 minute more.
Now, pour in your chicken broth, bay leaf and bring to boil. Reduce your heat to a simmer and place meatballs inside. Making sure to cook meatballs through. Should take about 10-12 minutes.
Stir in your zucchini noodles during the last 3-5 minutes of your cook time. Stir in lemon juice, parsley, salt and pepper to taste. Serve.