Drain shirataki noodles. Place into a large bowl or pot, cover with water. Set aside.
For solid tamarind paste: break tamarind up in a small bowl or glass measuring cup, add hot water and whisk well. Allow to sit for 5 minutes to soften, then whisk again. Strain liquid through a wire mesh strainer, pressing as much pulp through as you can. Discard remaining pulp and any seeds.For sauce tamarind paste: Whisk paste and water together.
To the tamarind mix, add honey, apple cider vinegar, fish sauce, and ginger puree. Add arrowroot starch, whisk well to combine, then set aside.
Once your sauce is ready, drain the noodles. I like to take a few paper towels and press them down into the noodles to soak up some of the excess water – the more water you get out of them, the more flavourful the noodles will be once you get them sauced!
In a large nonstick pan over medium heat, saute chicken and garlic in the olive oil, until chicken is cooked through and lightly browned. Add drained noodles to the pan. Continue to saute for another 5 minutes or so, allowing the noodles to dry out a little.
Whisk sauce one more time and add to the pan, continuing to cook for another 5 minutes or so, until sauce thickens a little and coats everything nicely.
Remove from heat, add cilantro, green onion, and lime wedges, stirring to combine. Serve immediately.