Place the zoodles in a bowl and sprinkle with salt. Use both of your hands to rub the zoodles to make sure the salt is distributed evenly. This will help get rid of the liquid from the zucchinis.
Cut chicken into 2-inch-long thin strips and place in a container. Wash hands. Whisk chili garlic sauce, soy sauce, vinegar, minced garlic and brown sugar until well blended. Place half of the sauce in the container with the chicken. Mix well and marinate for 30 minutes (or overnight). If you are in a hurry, marinating the chicken for only a few minutes is not going to be a deal breaker.
Reduce heat to low. Add the other half of reserved chili sauce mixture to the pan, followed by coconut milk. Cook and stir 2-3 minutes or until thickened.
By now, your zucchini noodles should be ready. Add them into the pan, discard the water from the zucchinis. Cook for 1 minute.
Remove pan from heat, stir in basil, cilantro, chicken, and green onions. Top with peanuts and serve with lime wedges. Enjoy!