Combine all the ingredients for the spice blend in a small bowl and mix well. Boil the potatoes until just shy of fork tender or microwave them for 5 minutes. Heat 1 Tbs. vegetable oil in a skillet over medium-high heat. While they are boiling, toss the chicken strips in 2 Tbs. of the spice blend. Add the potatoes to the skillet, toss with 1 Tbs. of the spice blend and cook until browned and crisp, flipping often, about 6-7 minutes. Transfer the potatoes to a paper towel-lined bowl and sprinkle with kosher salt.
In the same skillet, heat another tablespoon of oil and add the chicken strips to the pan. Cook until browned, about 4 minutes. Transfer to a plate and set aside.
Add another tablespoon of oil to the skillet and saute the onion and peppers for 4 minutes, until softened. Add the jalapenos, olives and garlic and saute, tossing to coat the veggies in the aromatics. Add in the black beans and another tablespoon of the spice blend. Toss to combine and cook until most of the liquid from the beans evaporates but not all of it. You want it to be a little saucy for the noodles. If it gets too dry, add water.
While the beans are cooking, use a Y-shaped vegetable peeler to make thin “noodles” out of the zucchini. Dice the tomato and the avocado.
To assemble the salads, place a bed of zucchini noodles on each plate. Top with the black bean mixture, chicken strips and potatoes. Garnish with the diced tomatoes and avocados. Season with salt and pepper to taste and squeeze a bit of lime juice on the salad, if desired. Serve with extra lime wedges and any other toppings you like such as vegan sour cream, vegan cheese or salsa.
Recipe by The "V" Word at http://thevword.net/2015/03/warm-vegan-chicken-and-black-bean-salad-over-zucchini-noodles.html