Cook chicken: Heat spray oil in a deep skillet over medium‑high heat. Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through. Remove and set aside.

Sauté aromatics: In the same pan, add more spray oil and sliced onion. Deglaze with a splash of chicken stock, scraping up any browned bits. Cook until onion softens, then add garlic and sauté another minute.

Cook vegetables: Add zucchini and red bell pepper. Stir and cook 3–4 minutes. Return chicken to the pan.

Create sauce base: Add remaining chicken stock and simmer a few minutes to let flavors meld.

Cook pasta: Meanwhile, boil spaghetti according to package instructions until al dente. Drain and set aside.

Finish sauce: Stir sriracha, sweet chili sauce, and cream cheese into the pan until sauce becomes creamy and smooth.

Combine & serve: Add pasta to the pan and toss until evenly coated. Garnish with parsley or cilantro before serving.