Cut the chicken thighs into bite-size pieces and season with salt, pepper, garlic powder, onion powder, and ground ginger.

Heat a large skillet over medium-high heat and add avocado oil. Add the chicken in a single layer and cook until browned and cooked through. Remove and set aside.

In the same skillet, add the broccoli, carrots, snow peas, and mushrooms. Cook until crisp-tender and the moisture has cooked off. Remove and set aside.

Bring a large pot of salted water to a boil and cook the thin spaghetti according to package directions. Drain and set aside.

In a small saucepan, combine the soy sauce, brown sugar, honey, garlic, and ginger. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook until thick and glossy.

Return the chicken, vegetables, and noodles to the skillet. Pour the sauce over the top and toss until evenly coated and warmed through.

Remove from heat and sprinkle with sesame seeds before serving.