In a medium saucepan, spray oil and sauté minced garlic until fragrant.

Add chipotle chiles, chipotle chili powder, ground cumin, chicken broth, tomato sauce, salt, and pepper. Bring the mixture to a boil.

Reduce the heat to low and simmer for 5-10 minutes. Set the sauce aside until you are ready to use it.

Preheat your oven to 400°F (200°C).

Cut each zucchini in half lengthwise. Using a small spoon or melon baller, scoop out the flesh, leaving a 0.25-inch thick shell.

Chop the scooped out zucchini flesh into small pieces and set aside.

In a large sauté pan, heat 1 tsp of oil. Add chopped green onions, crushed garlic, and diced green bell pepper. Sauté for about 2-3 minutes, until the vegetables are tender.

Add the chopped zucchini flesh and 0.25 cup of chopped cilantro. Season with salt and pepper and cook for about 4 minutes.

Stir in 1 tsp cumin, 0.5 tsp dried oregano, 0.5 tsp chipotle chili powder, 3 tbsp water or chicken broth, and 1 tbsp tomato paste. Cook for a few more minutes, then add the cooked shredded chicken breast. Mix well and cook for 3 additional minutes.

Pour 0.25 cup of the prepared enchilada sauce onto the bottom of a large (or 2 small) baking dish. Arrange the zucchini halves, cut side up, in the dish.

Using a spoon, fill each hollowed zucchini half with about 0.33 cup of the chicken mixture, pressing firmly to ensure it's packed.

Top each stuffed zucchini with 2 tablespoons of the enchilada sauce and then 1.5 tablespoons of reduced-fat shredded sharp cheddar cheese.

Cover the baking dish with foil and bake for 35 minutes, or until the cheese is melted and bubbly and the zucchini is tender.

Garnish with extra scallions and cilantro if desired. Serve hot with a dollop of Greek yogurt or sour cream, if desired.