Season chicken strips with salt and pepper; set aside.

Wash and trim the ends of the zucchini. Cut the zucchini into noodles using a spiralizer; set aside.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Once melted, add the chicken strips in one layer and cook for one minute without stirring.

Add minced garlic and red chili pepper flakes then turn the chicken strips to cook on the other side for a couple of minutes, until almost cooked through. Remove from the skillet to a plate; set aside.

In the same skillet, melt the remaining 3 tablespoons butter, stir in lemon juice and zest, Dijon mustard, Sriracha, cayenne pepper, paprika, and chicken broth. Bring to a simmer and allow to reduce for 2-3 minutes, stirring frequently.

Stir in the fresh parsley, chopped chives, and minced thyme, then add the zucchini noodles and toss for 1 to 2 minutes, until zucchini are cooked through and the sauce has reduced a bit (zucchini will render some water). Return the cooked chicken strips back to the pan and cook for another minute. Serve immediately, garnished with more herbs, red chili pepper flakes, and lemon slices.