Crack and whisk eggs in a small bowl with the tamari or coconut aminos.
Heat 2 tsp coconut oil or ghee in a large, deep skillet over medium-high heat. Once hot, pour in the eggs and let cover the bottom of the pan. Reduce the heat to medium and cover with a lid, letting the eggs set, approximately 3 minutes. Slide the egg "pancake" out of the pan and cut into thin strips.
Using same pan, add the remaining oil or ghee to the pan. Saute the onion, snap peas and carrots, stirring until just tender, about two minutes. Add the spaghetti squash, chicken and egg to the pan until everything is mixed and heated through.
Add the Spicy Thai dressing, sunflower seeds and green onion to the pan and mix until everything is warm and coated. Serve while warm and garnish with a squeeze of lime.