In a medium bowl, combine the soy sauce, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and marinate for at least 30 minutes.

Heat a large skillet over medium-high heat, adding olive oil. Allow the oil to heat up until it shimmers, about 1-2 minutes.

Carefully add the marinated chicken to the hot skillet, sauté for 5-7 minutes until golden brown and cooked through. Transfer the chicken to a plate.

In the same skillet, add the sliced zucchini and stir-fry for 3-5 minutes until vibrant and slightly tender. Scrape up any flavorful bits from the pan.

Return the cooked chicken to the skillet and toss with zucchini. Sprinkle red pepper flakes if desired, and stir-fry for an additional 1-2 minutes.