Add 1 teaspoon kosher salt, garlic powder, paprika, thyme, rosemary, parsley, oregano, red pepper flakes, and black pepper to a small bowl and mix to combine. Set aside.

Heat a large Dutch oven over medium/high heat and add 2 tablespoons of olive oil. When fragrant, add the ground chicken and break into small pieces with a wooden spoon.

Add spices to chicken and cook for about 5 minutes until nearly cooked. Remove chicken from Dutch oven and set aside.

Keep oil/drippings in the Dutch oven. Add remaining tablespoon of olive oil, then add onion, season with 0.25 teaspoon salt, and sauté for 4-5 minutes. Add garlic, carrots, and celery, cook for an additional 2 minutes.

Add crushed tomatoes, tomato paste, sugar, and Worcestershire, whisk to combine. Bring to a boil over medium/high heat.

Return chicken to Dutch oven, stir, reduce heat to low, and simmer uncovered for 1.5 hours, stirring periodically.

Once simmered and some liquid evaporated, remove from heat and rest for 10-15 minutes.

Cook pasta according to package instructions. Serve bolognese over pasta, topped with parmesan and basil.