Place the first 11 ingredients into a blender or small food processor to create the marinade. Place chicken in a dish and pour marinade in, tossing chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
Soak bamboo skewers in water for 30 minutes, if you are using an outdoor grill.
Remove the chicken from the marinade and blot any excess liquid off with paper towels.
Preheat outdoor grill or indoor grill pan to medium high heat.
Thread chicken strips onto skewers (if grilling outside). Grill chicken for 3 to 4 minutes each side, or until cooked through.
Serve the chicken hot over noodles with Thai dipping sauce on the side.
Peel zucchini and use a julienne peeler to create long noodles, discarding the inside seeded portions. Lay noodles on a tray lined with paper towels, and sprinkle with 1/2 teaspoon of the salt. Set aside to "sweat" out the excess liquid (about 20 minutes).
In a small bowl, add coconut crystals, vinegar, coconut aminos, red pepper flakes and salt, and stir to combine. Set aside.
Add sesame oil to a deep saute' pan or wok and heat on medium high. Add the onion and cook for 5 minutes, stirring frequently. Add the garlic and ginger and cook for 1 minute or until fragrant, stirring frequently.
Add the vinegar-aminos mixture to the aromatic vegetables and bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots and cook for 3 to 5 minutes, until the vegetables are soft. Toss in the zucchini noodles, and let them cook for 5 minutes, until soft.
Serve garnished with sesame seeds.
THAI "PEANUT" SAUCE (VINAIGRETTE)
Place all the ingredients, except the oil, in a blender or small food processor and blend until smooth.
With the blender on low, slowly drizzle in the oil in a steady stream. Continue blending until emulsified. (The vessel of the blender/processor needs to be small enough for the dressing to emulsify and not spread up the walls of the jar.)
Set aside to be served later with the chicken and noodles. (Can also be used as a salad dressing.)