Break chicken strips apart by massaging pouch before opening. Cut open pouch, thoroughly drain chicken broth, and discard. Set chicken aside.
Cut ends off the zucchini, using a mandoline, vegetable peeler or knife, and slice lengthwise in 1/8-wide ribbons.
Heat skillet, over MEDIUM for 1 minute with 1/2 TBSP of your preferred cooking oil. Add zucchini ribbons and Kevin’s All-Purpose Seasoning, and stir until barely softened, about 1 minute or until desired doneness. Stir in 2 teaspoons lemon juice, and transfer to a large serving platter. Season to taste.
Heat skillet, over MEDIUM for 1 minute with 1 TBSP of your preferred cooking oil. Add onions, mushroom, black pepper, and 2 teaspoons lemon juice, cook, stirring frequently for 3 minutes. Add chicken to skillet, and stir for 1 minute then add Kevin’s Marsala Sauce. Reduce heat to LOW, and stir chicken until well coated in sauce, about 1 minute.
Transfer chicken to platter with zucchini ribbons. Garnish with microgreens and lemon slices.