Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut side with olive oil and place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife into the skin easily.
When the squash is done, remove from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Transfer the squash to a colander for about 10 minutes to drain off some of the excess moisture.
In the meantime, prepare the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal.
Now cook the chicken. Cut the chicken into small pieces and season with a pinch of salt and pepper. Preheat a large cast iron skillet over medium-high heat, add the chicken with 2 tbsp of olive oil, stir occasionally until chicken is lightly brown.
Add the peppers and carrots, and saute for about 3-4 minutes, until vegetables are tender-crisp. Then add the green onions, and saute for another 1-2 minutes.
Add the drained spaghetti squash and the sauce to the skillet and stir it all together, until evenly distributed.
To serve, spoon the mixture into bowls, and garnish with chopped peanuts and cilantro.