Preheat oven to 425°.

Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

Combine panko and garlic powder. Dip cutlets in eggs and dredge in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.

Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.

Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.