In a medium bowl, combine all of your tomato-basil sauce ingredients. Whisk well, cover, and refrigerate.

Place the chicken thighs into an air-tight container. Add oil, vinegar, sea salt, black pepper, garlic and basil.

Toss the chicken in the mixture to coat evenly, then seal your container. Refrigerate and allow chicken to marinate for at least 1 hour to overnight.

Thoroughly rinse the zucchini and trim off the ends.

Using a spiralizer, create zucchini noodles. If you don't have a spiralizer just run a vegetable peeler down the length of the zucchini to create thin ribbons/noodles.

Lightly sprinkle salt on your "zoodles" then set aside.

Remove marinated chicken thighs from the fridge, and allow to sit on the counter for about 10 minutes before grilling.

Discard all marinade.

Grease your grill with some oil (I prefer avocado oil for high temperature cooking) and heat over medium-high heat.

Place your marinated chicken onto the hot grill and let it cook for 4-5 minutes without moving. Flip and cook for a few minutes more, until cooked through; Avoid pressing and flipping too much, in order to achieve moist, juicy chicken.

Once done, remove from the heat, allow to sit for 5-10 minutes, covered, then slice and set aside.

In the meantime, blot your zucchini noodles of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry. This step is important if you typically get soggy zoodles. At this point, you may lightly saute your zoodles quickly in a large skillet, just to heat a bit. I keep mine raw, which is great too.

Divide your zoodles equally into serving bowls.

Top each bowl with your tomato-basil sauce and sliced chicken. Sprinkle some extra parmesan, if desired and serve!

Enjoy!