1. Mince the chicken breasts into small, 1/2 inch cubes.
2. Combine chicken, olive oil, and all spices from the "Chicken Marinade" section in a medium-sized bowl. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
4. Preheat oven to 325°F (convection oven) or 350°F (non-convection).
3. Cut the stems off of the zucchini and discard. Scoop out the seeded inner part of the zucchini and chop it up, leaving a shell of about 1/2 inch thickness.
4. Mix the chopped zucchini in with the chicken, and add to this the fresh garlic, breadcrumbs, and Parmesan cheese.
5. Lay the hollowed out zucchini side by side in a baking dish, then fill each zucchini generously with the filling. Top with spaghetti sauce.
6. Bake zucchini uncovered for 25 minutes, then cover baking dish with aluminum foil and bake for 10-15 more minutes, until zucchini shells are tender. Add the mozzarella cheese and bake just long enough to melt the cheese.