Cut the chicken breasts into cubes. After cutting the chicken breasts into cubes, you will put the cubes in a skillet with olive oil.
Cook the chicken cubes on medium-high heat. Season with paprika, cumin, salt, and pepper to taste.
While the chicken is cooking, mince 3 close of garlic. You can also use a garlic press.
Boil water for the spaghetti. You will need to add a little salt to the pot.
Once the chicken is cooked, you will add the minced garlic to the skillet. You will saute the chicken and garlic for about a minute.
Add the chicken stock to the skillet. Reduce the heat to medium-low and put a lid on the skillet. The chicken stock will reduce some.
While the chicken stock is reducing, the water should begin to boil. Cook the spaghetti noodles until it is al dente (about 8 minutes).
Drain the water from the pasta. Put the pasta back into the pot after draining and add the chicken/garlic/chicekn stock from the skillet into the pot.
Add the cream cheese and 1/2 cut of sweet Thai chili sauces. Cubing the cream cheese can help it melt faster.
Stir the contents of the pot until the cream cheese melts and a sauce is formed. You want to evenly coat the pasta and chicken.
Stir in the sriracha sauce to taste. Top the pasta with cilantro.
