Spiralize the zucchini first. I like to use the "C" blade on my Inspiralizer. Feel free to spiralize it as thick or as thin as you'd like! Add the spiralized zucchini to a large colander and place it over the sink. Add a few teaspoons of kosher salt and massage it well into the zucchini. Let it sit for about 20 minutes, as this process will release a lot of moisture. Rinse the zucchini well with cold water and let it drain for another 10-15 minutes. Pat it as dry as you can with a kitchen towel and set aside.

In a large frying pan, melt the ghee and let it coat the entire surface of the pan. Once the pan has heated up for a few minutes, add the diced chicken and a few sprinkles of salt and pepper. Cook for 7-10 minutes, stirring frequently until the chicken is cooked through (go ahead and grab a piece and cut it in half to double check!) Using a slotted spoon, transfer the chicken to a large bowl and set aside.

Add another tablespoon of ghee to the frying pan and toss in the bell peppers and onion. Let it cook for about 5 minutes until soft and tender. Add the minced garlic and stir for 30 seconds until fragrant. Add basil, chiles and frozen vegetables and reduce the heat to medium-low. Cook for about 15 minutes until the frozen vegetables are cooked through, stirring frequently.

While the vegetables are cooking, prepare the sauce. In a medium bowl, whisk together all of the sauce ingredients. Set aside.

Once the vegetables are cooked through, add the cooked chicken back into the pan and stir everything together.

Add the sauce to the pan and turn the heat to medium. Once the mixture begins to simmer, turn the heat to medium-low and add the spiralized zucchini. Let this all cook for another 5-7 minutes until the zucchini noodles have reached your desired level of doneness.

Serve with fresh squeezed lime, Thai chilis and Thai basil as garnish.