Heat 1 teaspoon of the olive oil in a large non-stick skillet over medium heat. When hot, add the garlic and cook for about 30 seconds until fragrant. (Be very careful not to burn it, peeps!) Add the chicken and cook, stirring and breaking the meat up into small pieces with a spatula, until no longer pink, about 5 minutes. Add the cumin, dried oregano, chili powder, jalapeños, and a pinch of salt, and cook for 1 minute to toast the spices. Transfer the chicken to a bowl and cover with foil to keep warm.

-Wipe out the skillet and return it to the stove over medium heat. Add the remaining teaspoon of olive oil to the pan. When the oil is hot and shimmering, add the sweet potato noodles and a good pinch of salt and freshly ground black pepper. Cook, tossing occasionally (tongs are very helpful here!), until tender, about 6-8 minutes.

Add the salsa to the noodles and for about 30 seconds just until heated through.

Divide the noodles between two bowls and briefly set aside.

Time to fry the eggs! Wipe out the skillet again, and return it to the stove over medium heat. (If your skillet isn’t perfectly nonstick, add a teaspoon of olive oil to the pan.) When hot, add the eggs, making sure to leave plenty of space between them. Cook for 3-4 minutes until the white are just set but the yolks are still runny. (If your eggs aren’t setting, cover the skillet with a lid for a minute or so to help them along.)

Add half of the spicy chicken to each noodle bowl and top with an egg and half the avocado. Garnish with cilantro and pickled jalapeños if you’re feeling festive.