Make the ranch: In a small bowl, whisk mayo, sour cream, lemon juice, and 2 tablespoons cream or almond milk. Stir in dill, parsley, onion powder, garlic powder, salt, and pepper. Adjust thickness with more liquid as needed. Chill while you cook.

Spiralize the zucchini: Use a spiralizer or a julienne peeler to make zoodles. Place them on a clean towel and gently squeeze to remove excess moisture. This helps avoid sogginess.

Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.

Sauté aromatics: In the same skillet, add remaining oil and the garlic. Cook 30 seconds until fragrant, not browned.

Add tomatoes (optional): Toss in cherry tomatoes and cook 1–2 minutes until slightly softened. This adds a juicy pop that pairs nicely with ranch.

Quick-cook the zoodles: Add zucchini noodles and a pinch of salt. Toss over medium heat for 2–3 minutes until just crisp-tender. Do not overcook.

Combine: Return chicken to the skillet with green onions and half the fresh herbs. Toss gently to mix.

Dress it: Remove from heat. Drizzle 2–3 tablespoons ranch over the bowl and toss lightly. Add more ranch to taste.

Finish: Sprinkle with remaining herbs and Parmesan if using. Taste and adjust salt and pepper.

Serve: Divide into bowls and spoon extra ranch on the side for dipping or drizzling.