In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desire consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)

Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes. Drain the cooled vegetables thoroughly and pat dry if necessary.

Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.