In a deep, large pan sauté onions in oil on a low flame till very soft. Add garlic cubes and cook just until fragrant, about one minute.

Add the ground chicken to the onions and garlic and stir. Add the bay leaves, parsley, salt, pepper and cinnamon. As the chicken cooks, make sure to break up the bigger chunks of chicken.

Once the chicken is almost cooked through, add the crushed tomatoes, tomato paste and orange juice. Stir until well combined and let it simmer on a low flame, covered, for about 15-20 minutes.

Using the spaghetti blade of a spiralizer, make noodles according to machine instructions.

Heat oil in a large frying pan. Add the garlic and sauté until fragrant, about one minute. Add the noodles and mix to coat. Cover and steam for three minutes, then uncover and season with salt. Allow to cook for another five minutes, stirring a few times throughout.

Plate the kohlrabi noodles with a generous serving of Bolognese sauce. Serve with a side of steamed kale or spinach.