Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Pour olive oil into the hollowed centers of each half, then position them cut-side down on a baking tray. Bake in the oven for 30 to 40 minutes, or until the flesh is soft and can be easily pulled apart with a fork. Once done, use a fork to pull out the squash strands and set aside.

Make the Chow Mein Base: In a large skillet or wok, heat the sesame oil over medium heat. Add the finely chopped onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant and the onion is softened. Add the julienned carrots and shredded Napa cabbage, and stir-fry for another 5-6 minutes until the vegetables are tender but still crisp.

Add Chicken and Spaghetti Squash: Stir in the shredded chicken and the roasted spaghetti squash strands. Toss everything together so the chicken and squash are well incorporated with the vegetables.

Prepare the Sauce: In a small bowl, whisk together the coconut aminos, honey (if using), apple cider vinegar, and sesame oil. Pour the sauce over the chow mein mixture in the skillet, tossing to ensure everything is evenly coated with the sauce.

Garnish and Serve: Remove from heat and sprinkle with chopped green onions. Serve the spaghetti squash chow mein warm and enjoy!