Generously sprinkle the spiralized zucchini with salt and place it in a fine meshed sieve fitted over a bowl to collect the water. Place a weight over the zucchini and let the water drain for about 10 minutes.
Melt the ghee in a large skillet set over medium-high heat; add the cooked chicken, salt and pepper and cook until crispy, about 3 to 4 minutes.
Throw in the garlic, zucchini noodles as well as 2 to 3 tablespoons of the "zucchini water". Don't add too much water, otherwise you'll end up with a salty, watery dish. Add just enough to "deglaze" the bottom of the pan.
Toss to combine and cook for about 1 minute, until the zucchini noodles are heated all the way through.
Kill the heat, add the yogurt and grated parmesan and mix delicately until well combined. (It's important that you kill the heat before adding the yogurt, as yogurt tends to curdle when cooked)
Serve immediately, garnished with a little bit more parmesan cheese and a handful of microgreens.