Preheat your oven to 350℉ and brush an 8×8-inch baking pan with olive oil. Set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat.
Add the ground chicken and cook until no longer pink and the outside is nice and browned. Stir in the diced onion and tomato paste. Season with salt and pepper. Set aside.
Place the sliced zucchini into a large bowl and toss with the garlic and the remaining teaspoon of olive oil.
In a separate small bowl, combine cumin, cardamom, oregano, chili powder, and 1/2 teaspoon salt. Add to the zucchini and toss, making sure the spices evenly coat the zucchini.
Spread the zucchini onto the bottom of the prepared pan and sprinkle with the fresh tarragon.
Spoon the chicken mixture over the zucchini and press down so that the chicken is nice and packed.
Evenly layer the sliced tomato over the chicken. Finish by evenly sprinkling the diced bell pepper over the top.
Cover the casserole and bake for 15 minutes.
While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium-high heat.
Add the almond flour and coconut flour and cook until the flours begin to absorb into the oil and turn a dark brown, about 1 minute.
Pour in the almond milk and bring to a boil, stirring constantly.
Once boiling, reduce the heat to medium so that the sauce stays at a steady low boil. Stir often to ensure it does not burn.
Cook until the sauce begins to thicken, about 10-11 minutes. Season with salt and pepper.
Once the casserole has baked for 15 minutes, pour the sauce evenly over the top and bake, uncovered, for another 45 minutes.
Let stand for 10 minutes, then slice, garnish with additional tarragon, and DEVOUR.
