Put a date in a small cup and add enough water to completely cover the date. Microwave on high for 1 minute and allow the date to soak until the date is needed later.

In a small bowl, whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil and salt.

Remove the date from the water. Cut the pit out of the date and discard. With a fork, smash the date until it turns into a paste. Whisk date paste with the rest of the "peanut" sauce.

Add a dash of red pepper flakes to sauce.

In a skillet, warm 2 tbsp of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.

In the same skillet, add the remaining 2 tbsp of olive oil. Toss zucchini, carrot shreds, and sweet peppers to the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.

Dice the chicken and toss with the veggie noodles. Stir in the sauce just before serving.