In a small bowl, combine salt, ground black pepper, garlic powder, onion powder, and smoked paprika and mix well. Rub the chicken breast with olive oil and seasoning then set aside.

Boil spaghetti according to package directions. Reserve ½ cup of pasta water (a bit more than needed to adjust consistency if needed), then drain and set aside. Quickly rinse the spaghetti in cold water for 5-10 seconds to remove excess starch.

In a large skillet over medium heat, sear the chicken for 2–3 minutes per side, until golden brown and cooked through. Transfer to a plate and let rest.

In the same skillet, melt butter, then add diced onion and garlic. Cook for about 1 minute until softened and fragrant. Stir in heavy cream, parmesan, soy sauce, reserved pasta water, salt, and black pepper. Simmer for 2–3 minutes, until slightly thickened.

Add the cooked spaghetti to the skillet and toss until evenly coated and creamy. Adjust seasoning with more salt, pepper, or noodle water as needed for consistency. Turn off the heat.

Slice the chicken and place on top of the pasta. Garnish with chopped cilantro and a drizzle of chili oil.