Add chicken broth, lemon juice, honey, toasted sesame oil, soy sauce, cornstarch, ground ginger and minced garlic to a small bowl and whisk to combine. Set aside.

Cut off the ends of each zucchini and run through spiralizer with ⅛ inch spacing blade to create zoodles. Use kitchen scissors to cut them into 10-12 inch pieces. Sprinkle with salt and pepper. Place zoodles in a colander over the sink to allow them to drain while preparing next step.

Chop chicken into bite sized pieces. Season with salt and pepper.

Place two tablespoons of olive oil in a large skillet on medium-high heat. Add the bite sized chicken pieces and cook through, about 5-6 minutes, tossing as needed. Add the honey lemon sauce and stir to coat the chicken. Turn up the heat to bring sauce to a boil. Once sauce begins to boil, turn off the heat and set aside.

Use paper towels to squeeze out any extra moisture from the zoodles.

Place one tablespoon of olive oil in a large skillet over medium heat and add the zoodles. Use pasta tongs to toss the zoodles occasionally while cooking for 5-6 minutes, until al dente. Turn off the heat.

Serve lemon chicken over a bed of zoodles. Be sure to spoon on extra sauce to allow the zoodles to soak up the flavor. Sprinkle on toasted sesame seeds and serve.