1/2 cup chopped dry roasted salted peanuts, divided
To make the sesame sauce:
In a large bowl, whisk together peanut butter, tamari or soy sauce, rice vinegar, sesame oil, honey and garlic. Remove half the dressing and reserve. Toss the zucchini noodles into the big bowl and stir to coat. Let sit while you prepare the remaining ingredients.
To make the coconut chicken:
In high-sided skillet, add coconut milk, lime juice and salt. Bring to a low simmer. Season chicken breasts with salt and pepper and add to the coconut milk. Chicken should be halfway submerged in liquid. Cover with a lid and cook for 8 minutes. Flip and cook on the other side for 8 minutes longer, until chicken is cooked through. Remove from poaching liquid, cool slightly, then slice.
To assemble bowl, divide zucchini among 4 serving bowls. Top each with cucumber, cilantro, lime wedges, peanuts and chicken. Sprinkle with sesame seeds.