Microwave the spiralized zucchini in a covered bowl for 1-4 minutes, tossing halfway through, until just softened. Transfer the zucchini to a towel-lined plate to absorb excess moisture and set aside.

Heat the oil in an oven-safe skillet over medium heat. Add the ground chicken and break it apart with a spoon. Cook for 8-10 minutes, until browned and cooked through. Season with garlic powder, crushed red pepper, and a pinch of salt and pepper. Transfer the chicken to a bowl and set aside.

Reduce heat to low. In the same skillet, add the half-and-half along with a pinch of salt and pepper. Whisking constantly, add the goat cheese. Cook for 2-3 minutes, until the cheese melts and the sauce thickens slightly.

Return the zucchini and chicken to the skillet and gently toss to coat in the sauce. Spread the mixture evenly in the skillet and top with mozzarella.

Broil on high for 2-5 minutes, until the cheese is melted and lightly golden. Serve.