Cook the spaghetti in salted water to al dente. Reserve 3/4 cup of pasta water before draining — the sauce depends on it.

Meanwhile, sear the chicken strips in the olive oil over medium-high, 5 to 6 minutes, until cooked to 165°F.

Whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger with 1/2 cup of the hot pasta water until smooth and pourable — it looks broken at first, then comes together.

Toss the noodles, chicken, bell pepper, and carrots with the sauce, adding more pasta water a splash at a time until everything is glossy and coated.

Top with chopped peanuts and serve with lime wedges — the squeeze at the table is mandatory.