Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to plate and set aside to cool.

Preheat oven to 400°F (200°C).

Cut zucchini in half lengthwise. Using a spoon, scoop out the inside of the zucchini and transfer zucchini insides to a large bowl and reserve for later.

Place the zucchini boats on a baking sheet and season with some salt and pepper. Bake for 10 minutes.

Meanwhile, make the filling. Once chicken is cool enough to handle, shred it with two forks. Add the shredded chicken to the bowl with the zucchini insides and combine with the Greek yogurt, half of the cheddar cheese, buffalo sauce, garlic powder and some salt and pepper. Mix.

Remove zucchini boats from oven. Spoon chicken mixture into the cavity and top with remaining cheese.

Bake for 20-25 minutes. Serve.