Start by preparing all your vegetables since they require the most knife work and can be done while you assemble other components. Spiralize the zucchini into long noodles, thinly slice the red peppers into 2-inch strips, finely shred the red cabbage, and julienne the carrots. Set all vegetables aside in separate piles. Mince the garlic, finely chop the cilantro, slice the scallions into thin rounds, grate the ginger, and zest and juice the lime. Having everything prepped and ready will make the patty assembly quick and efficient.

In a bowl, combine the ground chicken, egg, minced garlic, scallions, chopped cilantro, lime zest, lime juice, and fish sauce. Mix gently with your hands until just combined—don't overmix or the patties will become tough. Form the mixture into small, compact patties about 2 inches in diameter and roughly 1/2-inch thick. I like to wet my hands slightly between patties to prevent sticking and ensure they hold together nicely during cooking.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the formed patties into the hot oil and immediately reduce the heat to medium-low. Cook for 2 minutes on the first side without moving them, then gently flip each patty and cook for another 2 minutes until golden and cooked through. The patties should be lightly browned on both sides and internal temperature should reach 165°F. Transfer to a plate and keep warm.

While the patties cook or immediately after, make the sauce. In a bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, sriracha, grated ginger, and toasted sesame oil. Add the water gradually, stirring constantly, until you reach your desired consistency—the sauce should be pourable but not too thin. I prefer a sauce that's thick enough to coat the vegetables but still drizzles smoothly, so I usually add the water in small amounts and taste as I go. Let the sauce sit for a moment so flavors can meld.

Divide the prepared vegetables between serving bowls, starting with the spiralized zucchini as a base, then adding the red peppers, shredded cabbage, and julienned carrots. Arrange 2-3 warm chicken patties from Step 3 on top of each vegetable bed. Pour the peanut sauce from Step 4 generously over the patties and vegetables. Finish each bowl with a generous sprinkle of crushed peanuts and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.