Make your Whole30 "peanut sauce": combine all ingredients in a food processor or blender. Process until very smooth. Pour 1/4 cup sauce in a large plastic bag or medium bowl; transfer the remainder to a jar and chill while you make the rest of the dish.

Season the chicken breast with plenty of salt and lots of black pepper. Place chicken breast in bag or bowl with the 1/4 cup peanut sauce and turn to coat. Marinate for 15 minutes while you prep other ingredients.

In a medium bowl, combine shaved red cabbage, lime juice, and 1/4 tsp. salt. Massage cabbage until softened - the cabbage should look almost pickled and uniformly fuschia.

After marinating the chicken for 15 minutes, preheat broiler. Remove chicken breast from marinade and place on a baking sheet. Broil 6 minutes, then carefully turn chicken breast. Broil another 6 or 7 minutes, or until surface is browned and beginning to darken in spot. Move chicken breast to middle rack and bake another 4-6 minutes, or until internal temperature reaches 161º F. Remove from oven, transfer to cutting board, and let rest 5 minutes. Slice into 1/2" slices against the grain.

Assemble your Whole30 Thai chicken zoodle bowls: place half of spiralized zucchini on one side of an individual serving bowl. Place half of cabbage in the other half. Top with half of sliced chicken down the middle of the bowl, then arrange half of mango to the side of chicken. Garnish with plenty of fresh cilantro, microgreens, and chopped almonds. Serve with lots of chilled sauce. Repeat for remaining bowl.