Cook chicken, onion and garlic in olive oil for 5-7 minutes in a hot skillet.
Melt butter in a large stock pot and add the flour, stirring constantly for 2 minutes to make a roux. Add 4 cups of 1/2 and 1/2 and whisk until smooth. Add chicken stock, papaya, sweet potatoes, red pepper, scotch bonnet pepper, curry paste, grated ginger, zante currents, coconut, orange zest, orange juice, marjoram, salt, pepper, and wine and simmer for 1/2 hour.
Steam spaghetti squash for 10-15 minutes and scrape out into a bowl.
Mound squash into a bowl or deep plate, ladle some chicken stew around it, top with sour cream and sprinkle on grated coconut, mango and papaya.