Preheat oven to 350 degrees F.  In a large heavy pot heat olive oil.  Lightly salt and pepper the chicken thighs.  Add to heated olive oil and brown on both sides.  Transfer to a plate and set aside.

Add diced onions to the pot and cook over medium heat for about 5 minutes or until translucent. Add chopped garlic and continue to cook an additional 2 minutes.  Add chicken stock and bring to a simmer scraping up any brown bits that may be on the bottom of the pan. Return chicken to the pot and add olives, capers, lemon zest and fennel seeds.  Salt and pepper to taste.  Top with chopped tomatoes.  Cover and place in oven for 1 1/2 hours.

Meanwhile, prepare zucchini noodles using a vegetable spiralizer or juienne with a knife.  Set aside while chicken is cooking.  After 1 1/2 hours remove lid and top with zucchini noodles.  Cover. Return to oven for an additional 10 minutes.

Remove from oven, spoon into shallow bowls and serve.