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Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
Season the chicken with ½ teaspoon salt, pepper and oregano.
In a large non-stick pan set over med-high heat, heat ½ tablespoon of the oil.
Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with ¼ teaspoon salt and black pepper.
Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to high, stir in the zucchini and basil, season with ¼ teaspoon salt and cook 2 minutes.
Add the chicken back to the skillet along with the mozzarella and serve right away.