Poke holes in the spaghetti squash with a knife and microwave on high for 8 minutes until tender. Cut in half, scoop out seeds, and fluff the strands with a fork.

In a medium bowl, combine the soy sauce, peanut butter, rice vinegar, minced ginger, minced garlic, honey, sesame oil, and sriracha. Whisk until smooth.

Heat a large skillet over medium-high heat and add oil. Season chicken with salt and pepper, sauté for 4-5 minutes until golden brown, then remove from the skillet.

In the same skillet, add more oil if needed, and sauté onions for 1-2 minutes until translucent. Add bell peppers, shredded carrots, mung bean sprouts, and shishito peppers, stir-fry for 2-3 minutes.

Push veggies to one side and pour whisked eggs into the skillet, scrambling until fully set. Mix eggs with vegetables.

Add spaghetti squash and chicken back to the skillet, pour the sauce over, and toss until well-coated. Cook for an additional 2-3 minutes.