In a mixing bowl, combine your boneless chicken thighs with soy sauce, minced garlic, and freshly grated ginger. Let this mixture marinate for at least 30 minutes at room temperature.

Set your large skillet or wok over medium-high heat and add a couple of tablespoons of vegetable oil. Allow the oil to heat up until it shimmers.

Carefully add the marinated chicken to the hot skillet, cooking for about 5-7 minutes, turning occasionally until fully cooked.

Once the chicken is cooked, add sliced zucchini to the skillet, stirring to combine and cook for an additional 3-5 minutes.

If desired, sprinkle in some red pepper flakes or drizzle Sriracha for an added kick. Toss everything well and serve immediately.