Add 2 tablespoons garlic oil and 2 tablespoons olive oil to a large skillet and turnt the heat to medium. Season the chicken on both sides with the salt. Add the chicken to the skillet and cook until cooked through, about 5 minutes, 2.5 on each side. Turn the heat to medium/low when cooking if needed. Remove from the pan and place on a plate while the sauce is made.
Add the tomatoes and salt to the pan and cook on medium heat until the soften and make a chunky sauce- about 8 minutes. Stir regularly to help the tomatoes break down.
Turn the heat to low and add in another 2 tablespoons of garlic oil and 2 tablespoons of olive oil, stir well. Return the chicken to the pan and cover with the sauce. Top it with chives and basil and serve over zucchini noodles or spaghetti squash.
* I used 3 large tomatoes and half a pint of cherry tomatoes. This number will vary depending on the type you use.
**If you don't need this low FODMAP then use all olive oil and feel free to add fresh garlic or garlic powder.