Heat a saucepan over medium heat, and then add the soy sauce, coconut sugar, rice vinegar, garlic, ginger, crushed red pepper flakes, raw honey and chicken broth. Bring to a simmer, stirring occasionally.
In a small mixing bowl, whisk together the arrowroot starch and water until smooth.
Stir in the arrowroot starch mixture into the soy sauce mixture.
Continue to stir until thickened, about 2 minutes.
Remove from heat and then set aside.
Dice the chicken breasts into 1-inch cubes.
In a large mixing bowl, add the diced chicken breasts and cover with half of the soy sauce mixture.
Cover with plastic wrap and let marinate in the fridge for 30 minutes.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook until golden brown and cooked through, about 4-6 minutes.
Using a Spiralizer or vegetable peeler, spiralize the zucchini into noodles.
Add the zucchini noodles and the remaining soy sauce mixture to the pan with the chicken.
Toss until well coated, and cook until the zucchini noodles are almost tender, about 2 minutes.