In a large skillet, heat the olive or coconut oil.
Cut the chicken into ½ inch pieces.
Add the chicken to the preheated skillet and saute until the chicken is cooked through.
Once the chicken is cooked, add the spinach and saute until just wilted.
Sprinkle with the onion salt, pepper, onion powder, garlic powder, and parsley and stir to combine.
Cut cream cheese into roughly 1-inch pieces and add it to the pan.
Stir often until the cream cheese is melted.
While it is melting, rinse shirataki noodles as directed.
Add the noodles to the pan and stir until all are heated through and sauce has thickened. If your sauce is too thick, you can add ½ cup milk or coconut milk.
Add the Parmesan cheese and stir until evenly mixed in and melted.
Remove from heat.
Top with crumbled bacon and parsley, if using, and serve.