Place the cucumber noodles in a mesh strainer over a large bowl and sprinkle with salt, tossing to coat. Let strain while you prep the bowls, tossing occasionally. Additionally, preheat you grill to medium high heat.
Season the chicken breast with salt and pepper and then rub the green curry paste all over them until well coated. Place onto skewers (if using bamboo, remember to soak them first) and then grill until nice and charred, about 2 minutes per side for a total of 8 minutes.
While the chicken cooks, place the cashew butter and coconut oil in a large, microwave-safe bowl and microwave until the cashew butter is creamy, about 30 seconds.
Add all the other sauce ingredients and whisk until smooth and combined. Season with a pinch of salt.
Squeeze out the water from the cucumber noodles and then lay out in a single layer on paper towel. Use another paper towel to press out as MUCH moisture as you can - don't skip this, or you'll have watery curry.
Place the noodles into the bowl with the curry sauce and add the cilantro and mint, stir until the noodles are coated in the sauce (it does help to cut the noodles first!)
Divide between 2 bowls, followed by the watermelon, cashews and chicken.