Place the chicken thigh skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard it. Peel away the skin. Cut the deboned chicken thigh crosswise into 1-inch thick strips, then slice those strips into small cubes, about 1-inch thick.

Bring a pot of water to a boil, then add the spaghetti. Cook until al dente according to the packaging instructions. Rinse the spaghetti under the faucet to prevent overcooking and clumping.

Cut off the root part of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.

Slice away the root end and the tough top part of the scallions. Line the scallions on a cutting board and cut them into 1-inch segments.

Make the sauce: In a small mixing bowl, add 1/2 tbsp cornstarch, 1 tsp brown sugar, 1/2 tsp pepper, 1/2 cup unsalted chicken broth, 1/2 tbsp hoisin sauce, 3 tbsp reduced-sodium soy sauce, 1 tsp sriracha, 1/2 tbsp sesame oil. Mix well.

Sauté the garlic: Place a large non-stick pan over medium heat. Add 3 tbsp canola oil and 1 tbsp minced garlic. Stir frequently until the garlic is fragrant, about 30 seconds.

Cook the chicken: Stir in 10 oz cubed skinless boneless chicken thigh, and cook for 4 minutes.

Incorporate the sauce and the chicken: Pour in the sauce mixture. Bring to a boil and cook it for 2 minutes.

Add the spaghetti: Add 14 oz cooked spaghetti to the pan. Stir frequently for another 2 minutes until the pasta is evenly coated in the sauce.

Add the rest of the ingredients: To the pasta, add 1/4 cup chopped scallions, 8 dried chilies, and 2 oz peanuts. Stir for 1 more minute, then turn off the heat.

Serve: Place your desired portion onto a platter and enjoy.