Resources for cooking for a person with type 2 diabetes
Recently diagnosed Type II Diabetes patients are frequently prescribed a low-carbohydrate diet. The type of carbohydrate ("slow" or "simple" are familiar terms) doesn't matter so much as the total number of carbohydrates.

A person with this dietary prescription would have learned to count gross carbohydrates and to eat the same number of carbohydrates at every meal. Their calories ought to come primarily from protein and fat, but also from a modest portion of carbohydrates.

Therefore, something such as a salad w/ dressing, a protein, a vegetable side, and a modest portion of starchy food would probably be most appropriate. Legumes, and other fiber-rich sources of carbohydrates, have the added benefits of being more satisfying and nutritious (as opposed to, say, white rice). They also sport a low glycemic-index.

For example: Salad, a reasonable portion of a creamy-type chicken dish, a steamed (non-starchy) vegetable side, and a modest portion of whole grains, legumes, or starchy vegetables. 

Dessert, for the recently diagnosed, is probably too optimistic. Something along the lines of a low-sugar lemon sorbet might work. Sugar substitutes, although they taste bad, are medically acceptable.

You can find specific recommendations on the number of carbohydrates for diabetics on various websites, but it's probably easiest to just ask your client about their individual situation.

There is one extra consideration that is easy for a cook to miss: thickeners, such as cornstarch or flour, can have a very high carbohydrate content; certain vegetables, while they do not seem starchy, actually have quite a bit of sugar. If your client is seriously following the diet I've described, then such carbohydrate sources must be taken into account.