Use a spiralizer, like this nifty one from OXO, to spiralize the carrot and zucchini into fine noodles. Cut across the noodles a couple of times with a knife to make them easier to handle.

Toss the noodles in a serving bowl with the cabbage.

Heat a safe non-stick skillet (like Calphalon) over medium-high heat. Toast the almonds 5-10 minutes, stirring frequently until browned. Put the almonds in a bowl to cool.

Return the pan to the heat and sauté the chicken skin until browned and crispy like bacon on both sides. Drain on a paper towel, then thinly slice. Set aside.

Sauté the diced chicken in the chicken fat in the pan until browned and crispy. Add to the serving bowl.

Finally, cook the whisked egg in the pan as a thin omelette, turning once. When cooked, thinly slice and set aside.

Add the drained macadamia nuts, pitted date, clove of garlic, lime juice, ginger, basil leaves, coconut aminos, and 1/4 of the jalapeño to the blender with 1/4 cup of filtered water. Blend until smooth, starting at the lowest speed and then turning up to high, stopping to scrape down the sides as needed. Taste. The sauce should be bright and a little hot, with notes of ginger and lime. I ended up using 3/4 of my jalapeño to get the spice to the heat level we like.

Pour the sauce into the serving bowl and toss everything well until coated.

Divide among two plates or shallow bowls and top each with half of the crispy chicken skin, egg, and toasted almonds. Add additional basil leaves and a few mint leaves to each plate.