In a medium bowl, whisk together lemon, olive oil, salt, pepper, and thyme. Pour into a resealable bag, add chicken, coat thoroughly, and refrigerate for 30-60 minutes.
Add the remaining 2 tablespoons olive oil to a saucepan and bring to medium-high heat. Saute the chicken for 4 minutes, then flip each piece and cook for 3-4 more minutes. Use a meat thermometer to ensure that the internal temperature has reached 165 degrees F. Cook chicken in batches to be sure to not overcrowd the pan.
Once cooked, set aside while preparing the salad.
For The Dressing & The Salad:
To make Satay Dressing, combine rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, sesame seeds, olive oil, peanut butter, lime juice, Sriracha, and red pepper flakes in a mason jar and ensure lid is tightly sealed. Shake until all ingredients are thoroughly combined.
Spiralize the zucchini and place in a large bowl.
Remove seeds & veins from the jalapenos, then slice into ¼-inch slices.
Shred the carrots, julienne cucumbers and slice the scallions on the diagonal. Chop the cabbage into thin ribbons, and slice the snap peas in half lengthwise.
Combine all the vegetables (except for jalapeños and cilantro) in a large mixing bowl and gently fold them together.
Place peanuts in a resealable bag, and lightly hammer them with meat hammer or a rolling pin to break them into smaller pieces.
To serve, plate the vegetables, add 1-3 cooked chicken tenderloins, sprinkle with peanuts, drizzle with peanut satay dressing, and garnish with sliced jalapeño and chopped cilantro.