Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice cucumber into rounds. Halve, peel, and thinly slice onion. Thinly slice celery on a diagonal. Peel and mince or grate garlic. Peel and mince or grate ginger. Quarter lime.

In a medium microwave-safe bowl, combine cucumber, vinegar, half the onion, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Cover with plastic wrap and microwave for 1 minute.

Carefully remove plastic wrap and set aside to pickle, stirring occasionally, until ready to serve.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

While pasta cooks, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Transfer chicken to a plate.

Heat a large drizzle of oil in same pan over medium-high heat. Add celery, garlic, ginger, turmeric, and remaining onion. Cook, stirring occasionally, until veggies begin to soften and brown, 2-4 minutes.

Add tomato paste and cook, stirring, until fragrant and browned, 30-60 seconds.

To pan with veggie mixture, add chicken, drained spaghetti, soy sauce, 1 TBSP butter, ¼ cup reserved pasta cooking water, and juice from half the lime (2 TBSP butter and ½ cup reserved pasta cooking water for 4 servings).

Cook, stirring, until everything is evenly coated in sauce, 30-60 seconds. TIP: Add more splashes of reserved pasta cooking water if sauce is too thick.

Divide stir-fry between bowls. Serve with pickled veggies (draining first) and remaining lime wedges on the side.