Salt the zoodles and let sit in a strainer for 15-20 minutes. Then gently squeeze as much water out as possible without damaging the noodles.
Cook the deboned chicken thighs for approximately 2-3 minutes per side until they have crisped up on the outside. Use two forks to shred the chicken and set aside.
Sauté the onions in the sesame oil and 1 tsp soy sauce over a medium heat for approximately 20 minutes, until they are nicely carmelized.
Add your zoodles and stir until well mixed.
Add the rest of the soy sauce and the sweet and sour sauce and stir until well blended. Add more soy or salt if neccesary.
Transfer the noodles to a serving bowl or plate.
Top with the chicken and a bit of cilantro.
Serve with a sunny side up egg and a few whole peanuts.