Slice each chicken breast into two thinner pieces.
In a large ziplock bag, combine lemon juice, brown sugar, garlic powder, dried thyme, salt, black pepper, Worcestershire sauce, and olive oil. Add chicken to ziplock bag and make sure chicken is well coated in marinate. Marinate for 30-60 minutes, or up to a couple of hours.
Fire up grill or heat up skillet/grill pan, cook chicken on one side for a few minutes and flip to the other side. Cook until internal temperature reaches 165 degrees F. If using stove top, cook under medium/medium low heat and cover skillet/grill pan if necessary to fully cook chicken on the inside.
While chicken is cooking, spiralize zucchinis, slice mangoes and grape tomatoes.
Bring zoodles, mangoes, tomatoes and grilled chicken to a bowl.
Add BRIANNAS Blush Wine Vinaigrette and toss salad in dressing. Alternatively, serve vinaigrette on the side. Enjoy!