Start with the marinara: Pour the olive oil in a large saute pan and place over medium heat. Add the onions, garlic and carrot and saute for 3-5 minutes, until very soft. Then add the crushed tomatoes, tomato sauce, parsley and basil. Stir and simmer for 10 minutes, then salt and pepper to taste. Remove from heat.
Meanwhile preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Then pour the almond flour on a plate, and crack the egg into a wide shallow dish. Whisk the egg.
Dip each chicken thigh into the egg then dredge it in almond flour, covering all sides. Place the chicken on the baking sheet and salt and pepper liberally.
Using a spiralizer, cut the zucchini into "zoodles" zucchini noodles.
Bake the chicken for 17 minutes. Then scoop 1/2 cup marinara over each piece and place a slice of mozzarella over the top. Place back in the oven for 3-5 minutes to melt the cheese. Serve warm with zucchini noodles.