Cook the spaghetti according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for another minute until fragrant.

Stir in gochugaru, gochujang, soy sauce, and sesame oil. Mix well and cook for 2-3 minutes until everything is combined.

In a bowl, whisk together the eggs and Parmesan cheese until well blended.

Remove the skillet from heat and add the cooked spaghetti to the chicken mixture. Toss well to combine.

Quickly pour the egg and cheese mixture over the hot pasta, stirring rapidly to create a creamy sauce. The heat from the pasta will cook the eggs.

Season with salt and pepper to taste.

Serve immediately, garnished with chopped green onions.