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Cook the pasta according to package directions. Drain and set aside.
While the pasta cooks, mix together the salt, cumin, garlic powder, and chili powder. Sprinkle a little over half (about 1 ¼ teaspoon) of the spice mixture over both sides of the steak.
Heat a large pan over medium-high heat. Add 1 tablespoon olive oil, then add the steak. Cook for 5-8 minutes, depending on the thickness of the steak and desired level of doneness, flipping once.
Remove the steaks to a cutting board to rest. Turn the pan to medium, then add an additional 1 tablespoon oil, the onions, pepper, and remaining spice mixture. Cook, stirring occasionally until the veggies become tender, about 5-8 minutes.
Add chicken stock, turn to high, and boil until the sauce reduces by half, about 3-4 minutes.
Turn the heat off, then add the lime juice to the pan. Toss the cooked pasta and spiralized zucchini in the pan with the veggies until warmed through and coated with sauce. Divide the pasta and zucchini noodle mixture between 4 bowls.
Slice the steak thinly against the grain. Top each bowl with sliced steak, sliced avocado, and cherry tomatoes. Serve immediately.