Spice level is such a personal thing. I worked with a lady who thought onions or black pepper made things too spicy - she would've absolutely said the OP's CHML was too spicy (as well as the chicken dish the kids ended up eating). But another coworker would literally eat jalapenos and habaneros like they were apples and think that dish was the blandest thing imaginable. The problem comes that there is no one food definition that will satisfy all needs, so the airline is going to revert to what is cheapest and easiest for them, especially in Y and W. In fact many airlines have done away with CHML's completely as a way to cut costs and complexity.

I think the best advice I've seen for all of us is that if you have specific preferences or needs for feed, be prepared to cater your own, as relying on the airline may sadly leave you hungry.