Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Soak cashews in boiling water for 30 minutes.
Meanwhile, season chicken breasts with sea salt and black pepper. Bake 25-30 minutes in the oven (or grill) until internal temperature reaches 165 degrees.
Drain and rinse cashews. Transfer cashews to a high-speed blender. Add steamed cauliflower, nutritional yeast, garlic cloves, garlic powder, onion powder, sea salt, black pepper, ghee, and broth. Process until creamy, using the tamper as you need.
Add vegetable noodles to a large bowl. Slice chicken and add to bowl with vegetables noodles. Pour sauce on top and stir to combine. Eat as is, or heat everything up in a large pot or dutch oven until warmed through. Sprinkle with chopped basil.