Heat oven to 375 °F and grease a 9x13” baking pan with avocado oil.

Pressure Cooker:

Trim up chicken and place in pressure cooker, sprinkle with 1/8 tsp Himalayan salt and ¼ tsp black pepper on top add ½ cup water. Select poultry setting and pressure cook on high for 15 minutes. Put valve to seal. Quick release when done. (if using stove to cook chicken fallow instruction below)

While chicken is cooking wash and thinly slice potatoes and set aside.

Wash zucchini and use smaller part of cheese grader and grate zucchini. Take zucchini and over sink press out extra water, set aside.

Chop up green onions and garlic.

In a medium pot on medium heat melt butter and add garlic, cook for about 1 minute add tapioca flour and whisk together. Add milk, black pepper, salt, paprika and whisk. Bring to a light boil add ½ cup Parmesan cheese mix and add rest of the cup of Parmesan cheese whisk together. Add in shredded zucchini, green onions and hemp seeds combine, turn off heat.

Once chicken is done shred or chop up into small cubes.

In the baking pan take half of the potatoes and evenly layout in pan, add half of the chicken evenly spread out. Take half of cheese sauce and pour it evenly over potatoes and chicken and spread around. Repeat this for rest of potatoes, chicken, and cheese sauce. Sprinkle top with ½ cup Parmesan cheese.

Cover with tin foil and bake for 10 minutes. Take tin foil off and cook for another 7 minutes, once 7 minutes are done move pan closer to broiler and turn oven to Hi Broil cooking for 2 more minutes till it starts to brown.

Stove:

Trim up chicken, heat up 1 Tbsp of olive oil in a pan on medium heat. Place chicken onto pan and put 1 tsp of taco seasoning on top. Cook for 5 minutes and flip and cook for another 5 minutes add ½ cup of water and cook for another 5 minutes.

While chicken is cooking fallow instructions above.