In a large pot with a lid, heat 2 tbsp of oil with garlic and ginger.
When the garlic starts to brown add the soy sauce, sugar and wine. Bring to a simmer and stir together.
Add the chicken thighs skin side down, turn to low and cover with the lid. Let cook for 10 minutes.
Turn the chicken thighs with the skin up, add the lotus (optional) and cover. Cook for another 10 minutes until chicken is cooked through.
Remove lid and reduce sauce slightly.
Heat the remaining 2 tbsp of oil in a sauté pan.
Add the zucchini noodles, season with salt and pepper and cook until tender.
To plate, place a bed of the zucchini noodles down on the plate and top with the chicken thighs. Garnish with the green onions.