In mixing bowl, combine flour, spices, salt and pepper.

Dip chicken in mixture until well coated. (Note: If chicken is dry, run under water prior to coating.)

In skillet or frying pan, heat avocado oil until hot, then add chicken. Cook for about 4 minutes on each side or until cooked through. As soon as completely white, remove from heat and set aside. (Note: A cast iron skillet works best and gives the best flavor.)

Cook pasta according to package directions; drain, rinse with hot water and set aside. (Note: Rinsing ensures pasta doesn’t stick together.)

In pan used for chicken over low heat, add butter-flavored coconut oil and garlic and cook for 60 seconds until golden.

Add cashew cream cheese, plant milk and lemon juice and bring to simmer, stirring until well combined and creamy.

Plate pasta and chicken. Pour on lemon sauce.

Top with vegan Parmesan, parsley and lemon and olive slices.