Bring a large pot of lightly salted water to a boil, add the spaghetti and boil 2 minutes. Turn heat off and cover pot for 19 minutes. (This is the energy saving instructions for cooking the Tinkyada spaghetti.)

Meanwhile, heat the olive oil over medium-high heat in a skillet. Season the diced chicken breasts with salt and pepper and add to the skillet. Cook until browned, flip and cook until other side is brown. Remove from skillet and set aside.

In a small bowl, combine the peanut butter, brown sugar, vinegar, tamari sauce and toasted sesame oil. Stir until smooth.

Set aside about 1/2 cup of the pasta water. Place the spinach in the bottom of a colander. When the spaghetti is done after 19 minutes of soaking in the covered hot water, drain into the colander over the spinach (this will wilt the spinach). Return spaghetti and spinach to the pot. Stir in the cooked chicken, peanut sauce and cilantro. If peanut sauce is too thick, add the reserved pasta water a little at a time until desired consistency. Serve with peanuts sprinkled on top.