In a poultry safe bowl whisk together the grated ginger, garlic, fish sauce, olive oil and chili sauce if you wish to use it. Place the chicken thighs into the bowl making sure that they are well coated with the marinade.
Grate and prepare the zucchini ‘noodles’ by flatly placing them on a kitchen towel and sprinkle them with a bit of salt. This will degorge and drain them of excess water. Set them aside.
In large skillet preheated to medium-high heat sear the chicken thighs, smooth side down, for 6-8 minutes or until there is hardly any pink left on the upperside of the thighs.
While the chicken cooks prepare the peanut sauce by whisking together the peanut butter, coconut milk and agave. (Be sure to shake or stir the coconut milk, as it tends to separate when using it from a can.)
Once the thighs are, nearly, fully cooked through, flip them allowing them to cook for another minute. Lower the heat of the skillet then pour over the peanut sauce mixture. Cover and allow this to simmer for 30 minutes on low heat. Your sauce will have reduced by about half. Turn off the heat and stir in the lemon juice or vinegar.
Pat the zucchini noodles dry. Feel free to steam or warm them slightly, however, they may be eaten as is. Place them in the dish or bowl you wish serve them from. Ladle one to two of the braised chicken thighs over the zucchini noodle and the desired amount of peanut sauce. Sprinkle over the chopped peanuts. Eat and Enjoy!