Make the mango salad by combining the mango, jalapeño, lime zest, and lime juice in a bowl.

In a large saucepan, heat the olive oil over medium heat. Carefully swirl the oil to coat the bottom of the pan. Add the chicken and cook, stirring often, until the outside are just cooked. Remove and set aside in a bowl.

Add the onions to the pan and cook, stirring often, until just starting to soften ~ about 5 minutes. Add the garlic and ginger and cook until fragrant ~ about 30 seconds. Whisk together the soy sauce and the cornstarch until thoroughly mixed. Then add the red curry paste, sriracha, honey, coconut milk, soy sauce slurry, and fish sauce to the saucepan. Stir until thoroughly combined.

Return the chicken to the pan and stir to coat. Reduce the heat to low and cover. Let simmer 20 minutes, or until the chicken is cooked through. Stir in the peanut butter, lime juice, cilantro, and basil. Add the rice noodles and toss with tongs until coated and thoroughly combined. Let the noodles reheat for a minute before serving.

Dish the noodles and top with the salsa. Serve immediately. Enjoy!