Spiralize 1 large zucchini to make zoodles. Cover and set aside in the fridge. Lightly season both sides of chicken thighs with salt, pepper, garlic and onion granules. Grill the chicken thighs until they are completely cooked through. Set aside to cool.
Blanched items: In a medium sized pot of boiling water, quickly blanch the spinach for a few seconds then drain in a colander, rinse under cold running water, and let it drip dry or gently squeeze out excess water. Set aside. Use the same pot of boiling water to quickly blanch shrimp until the color of the shrimp just starts to turn pink. Rinse under cold running water and set aside.
Soft boiled eggs: In a medium sized pot of boiling water, carefully add 2-3 eggs to the boiling water. Cook the eggs over medium heat in the simmering water for 7 minutes. Gently push and move the eggs around in the pot to ensure even cooking on all sides. Remove and place the eggs in an ice bath of water until they are chilled and cool to touch. Gently tap the eggs and peel under cold running water. Slice in half right before serving.
Assemble: In a medium size serving bowl, add zoodles, sliced grilled chicken, shrimp, spinach, egg, and the rest of ingredients under toppings. Pour over the dressing before serving. Add a few drops of hot sesame oil if desired.
How to use Japanese dried seaweed/sea vegetable salad: Rehydrate a small handful of dried seaweed in a bowl of cold water for 5-10 minutes or until the seaweed has become completely rehydrated. Drain the seaweed and use your hands to gently squeeze out excess water. Set aside.