Preheat oven to 400°F.

Use a spoon to scoop out the center of each zucchini half, leaving about a 1/2-inch thick shell. Brush or spray the zucchini with olive oil and arrange them cut-side up in a baking dish.

Season both sides of the chicken with the paprika, garlic powder, salt, and black pepper. Drizzle with a little olive oil.

Heat 1-2 tablespoons of olive oil in a medium skillet over medium heat. Add the chicken and cook for 3-4 minutes per side and until fully cooked. Transfer to a cutting board and finely chop.

In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 2–3 minutes, until softened. Stir in the garlic and chopped pickled jalapeños and cook for 1-2 minute, until fragrant.

Reduce the heat to medium-low. Return the chopped chicken to the skillet, then stir in the buffalo sauce, honey, heavy cream, and 1/4 cup of the shredded cheese. Cook, stirring, until the cheese has melted and the sauce is smooth and creamy.

Evenly divide the buffalo chicken mixture among the zucchini boats. Sprinkle the remaining shredded cheese over each zucchini boat. Bake for 15–18 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

Garnish with additional pickled jalapeño slices and sprinkle with some chopped parsley, if using. Enjoy!