Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 30-40 minutes until tender.

In a medium bowl, combine soy sauce, natural peanut butter, rice vinegar, honey, minced garlic, and grated ginger. Whisk together until smooth.

Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Add diced chicken breasts, seasoning with salt and pepper, and sauté for about 5-7 minutes until golden brown and cooked through.

Using the same skillet, lower heat to medium and add another drizzle of oil if necessary. Sauté the chopped white onion until translucent, about 2-3 minutes. Then, add bell peppers, shredded carrots, and optional shishito peppers, cooking for 4-5 minutes.

Push the sautéed vegetables to one side, creating space for eggs. Crack in the eggs and scramble gently for about 2-3 minutes until just set. Mix with vegetables for another minute.

Scrape the strands from each half of the spaghetti squash and add to the skillet along with the prepared sauce. Toss everything together for about 2-3 minutes.

Return cooked chicken to the skillet, stir in chopped green onions and fresh cilantro. Taste and adjust seasoning if needed, then serve warm.