Prepare the Zucchini Noodles: Place the spiralized zucchini noodles in a colander, sprinkle with a pinch of salt, and let them sit for about 5 minutes to draw out excess moisture. Afterward, gently pat them dry with a paper towel.

Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, oyster sauce, rice vinegar, honey (or maple syrup), and a pinch of black pepper. Mix well and let it marinate for 10 minutes.

Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Combine and Cook: Return the cooked chicken to the skillet. Add the zucchini noodles and toss everything together. If you prefer a thicker sauce, add the cornstarch slurry at this point and stir until the sauce thickens. Cook for an additional 2-3 minutes, allowing the zucchini noodles to soften slightly.

Serve: Season with salt and pepper to taste. Garnish with red pepper flakes if desired. Serve immediately.