Season chicken and air-fry at 380–400°F until cooked through and browned; set aside.
Heat oil in a medium saucepan over medium. Sauté onion until fragrant, then add habanero and garlic; cook 30–60 seconds.
Add mushrooms and cook until their liquid evaporates. Stir in cream of mushroom soup; rinse the can with the chicken stock and add to the pan. Reduce heat and let the sauce gently simmer.
Nestle the cooked chicken into the sauce and simmer a few minutes; adjust seasoning to taste.
Meanwhile, cook spaghetti in salted water until al dente. Reserve ½ cup pasta water; drain.
Remove chicken from the pan. Add the cooked spaghetti, and chopped green pepper. Toss to coat, thinning with a splash of pasta water if needed. Cover and let simmer on low 3–5 minutes.
Return chicken to the pan, toss gently, then garnish with green onions and fresh basil. Serve hot.