Starting with the marinade, in a large bowl, add the avocado oil, coconut aminos, rice vinegar, fish sauce, coconut sugar, garlic, red curry paste, coconut milk and lime zest and whisk until smooth. Set aside.

Next, make the dressing. In a separate small bowl, add the peanut butter and ½ cup of the marinade mixture, whisk until smooth. If it is too thick, add additional marinade 1 tbsp at a time. Set aside.

To the large bowl with remaining marinade, add your chicken and salt and toss to coat. Set aside to marinate while you prepare the salad.

In a large bowl, add the lettuce, cucumbers, carrots, green onion, mint, cilantro and Thai basil, gently toss to combine and set aside.

Next, cook your noodles according to the package directions. Once cooked, drain then place in a bowl of ice water to chill while you grill your chicken.

Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)

Cook the chicken over the heat for 4-5 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.

Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.

Drain the rice noodles and divide amongst 4 bowls. Next, divide the lettuce mixture amongst each bowl, then top each with the slice chicken. Drizzle each with the dressing then top with the peanuts and additional herbs. Serve with lime wedges and enjoy!