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Place infused oil in the bottom of your slow cooker.
Add the cubed chicken to the slow cooker, season with the salt and pepper.
In a medium bowl, whisk together the remaining 2 teaspoons of infused oil, coconut milk, peanut butter, corn syrup, rice wine vinegar, sesame oil, lime juice, soy sauce and spices. Stir to combine, then pour over chicken.
Cook on low for 4-5 hours or on high for 2-3 hours.
An hour prior to end time, add the shredded zucchini and red pepper, stir to combine.
After cooking is complete, taste the sauce and adjust the seasoning to your preference at this time.
If you want it thicker, then add the 1 teaspoon of optional cornstarch to a small amount of sauce, then mix this back into the pot and allow 10-15 minutes of more cooking time.
Serve over noodles or rice and garnish each serving with 1 tbsp cilantro and chopped peanuts.