Cover the cashews with water in a jar and soak for 3-4 hours, at least.
Drain and rinse thoroughly. Place in a food processor or blender, whatever you have, and add the ¾ cup water, salt, and garlic. Puree until very smooth. If it’s too thick, you can add a little more water.
Heat half of the coconut oil in a large skillet over high heat. Dice up your chicken breasts and season with salt and pepper. Cook chicken the way you like. Set aside.
Heat up the other half of the coconut oil in another pan. Peel and spirialize your sweet potatoes. Add the sweet potatoes to the hot oil. Let cook for 6-7 minutes until tender.
Remove from heat and place in a serving dish. Toss in the spinach and half of the chives – they will wilt pretty quickly.
Add the cooked chicken to your noodles.
Pour about half of the cashew sauce on top (more if you like your pasta saucy!)