For the chicken. Combine sea salt and curry powder into a small bowl. Rub each chicken breast with approximately 1 tsp seasoning on both sides. Heat up a skillet pan to medium - medium high heat. Add 2 tbsp coconut oil, and then place chicken breasts in pan. Cook for approximately 5 minutes on each side or until chicken is cooked through and no longer pink. Set aside. Once cooled, slice into thin slices.

Prepare the Zoodles by using a spiralizer. Alternatively, you can use noodle pasta or a combination of both. Zoodles can be enjoyed raw, or cooked over medium heat for 2-3 minutes with olive oil. Set aside.

For the dressing: Combine coconut milk, curry paste, vinegar, lemon, turmeric, honey, and fresh basil into a food processor. Pulse for about 30 seconds until nice and smooth.

Assemble your bowls: Place zoodles, then chicken, cucumbers & bell peppers, and dressing into a bowl or plate. Toss to combine.