Heat sesame and canola oil in a large skillet over medium heat. Cube the chicken breasts and stir fry in skillet until no longer pink, about 5 minutes.
While chicken is cooking, put the ginger, cardamom, soy sauce, peanut butter, honey and crushed red pepper flakes into a small microwave safe bowl. Microwave on high for 1 minute or until mixture has melted and is easy to blend. Whisk in the chicken broth.
Drain spaghetti and add to chicken. Sprinkle chopped green onions over top of spaghetti. Pour sauce over all and toss to coat. Increase burner to medium-high and stir fry until excess juices are gone, about 3 - 5 minutes.