1. Prepare the Zucchini Noodles: Trim the ends off the zucchini and use a spiralizer to cut them into long, thin noodles. Sprinkle the zoodles with a pinch of salt and let them sit for about 5 minutes to help remove any excess moisture.

2. Marinate the Chicken: In a mixing bowl, combine the sliced chicken breasts with 1 tablespoon of oyster sauce, 1 tablespoon of rice wine, and a pinch of black pepper. Let the chicken marinate for 10 minutes.

3. Prepare the Sauce: In a small bowl, whisk together 2 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1/4 cup of chicken stock, and 1 teaspoon of cornstarch. Set the sauce aside.

4. Remove Moisture from Zucchini Noodles: Pat the zucchini noodles with paper towels to absorb any remaining liquid, then set them aside.

5. Cook the Chicken: Heat 1 tablespoon of cooking oil in a skillet over medium-high heat. Add the marinated chicken and cook until fully done, about 6 minutes. Remove the chicken from the skillet and set it aside.

6. Stir-Fry the Aromatics: In the same skillet, add the remaining 2 tablespoon of cooking oil. Sauté the chopped garlic, ginger, red chili, and green onions for about 1 minute, until fragrant.

7. Combine the Sauce, Zoodles, and Chicken: Pour the prepared sauce into the skillet and bring it to a simmer. Add the zucchini noodles and toss everything together to coat the noodles. Return the cooked chicken to the skillet and toss to combine.

8. Garnish and Serve: Sprinkle the Garlic Chicken Zucchini Noodles Stir Fry with white and black sesame seeds. Serve immediately while the noodles are tender-crisp and the chicken is coated in the flavorful sauce.