To my knowledge, lots of Eastern cuisines rely heavily on spices and other ingredients to add flavour, and are more reliant on other ingredients like vegetables, fish and fermented foods (like in Russia, they have the Kvass which is basically a fermented rye bread beverage) while Western cuisines rely heavily on other ingredients such as carbohydrate-heavy dishes like bread, pasta and pizza, and use meat is the main ingredient of the dish; or even have more sweets than Eastern or even African dishes.
Even cooking techniques are often different like Asian cuisines involve a lot of boiling, steaming and stir-frying and often cook in large pans or woks; while Western cuisines involve frying, cooking, oven-baking and grilling and so on.
Even in terms of utensils, Eastern cuisines relied heavily on chopsticks or using their hands for eating while the Western part of the world adapted to the knife and fork.
So how come there are these differences between the two cultural cuisines?
Some of the differences you mention are relatively recent, and many of the "Asian" things you mention only apply to restricted regions of Asia. Some of the differences depend on the staple food available. I'll discuss the differences in the same order that you mention them.
Spices: There is a spice-heavy belt across the world, from SE Asia (including island SE Asia), through Burma, India, Iran, the Middle East, both north and south of the Mediterranean, and Ethiopia through to West Africa south of the Sahara, and across the Atlantic to the Caribbean, Mexico, and Central America. We can include flavourings such as garlic and ginger, and of course things such as fresh chillies. In East Asia, some regions are relatively heavy users of a small number of spices (garlic and chillies in Korea, Sichuan pepper and chillies in Sichuan, etc.) but the range of spices is relatively small compared to, say, India, Iran, the Mediterranean, Mexico, and West Africa. When we consider that southern French cuisine is spicier than some Chinese cuisines, it's clear that this isn't an East vs West thing.
Vegetables and seafood vs meat: Except for regions where herding (e.g., pastoral nomadism) was common, meat was often relatively expensive, and the cuisine relied on vegetables and seafood to supplement the carbohydrate-heavy staples. Often, vegetable-heavy cuisines are cuisines of poverty, and meat-heavy cuisines are cuisines of wealth (the key exception being herding peoples). The growth of Western wealth, and the capability to import meat from, e.g., Argentina, made meat more widely available in the West. As countries such as Korea have grown in wealth, meat consumption has soared - over the last 50 years, Korean meat consumption has risen from 5kg per head per year to 70kg. Japanese meat consumption has also grown enormously, and Chinese meat consumption is climbing.
Fermented foods: Noting that many pickles were traditionally ferments (even if the modern versions are just pickled with vinegar and salt (and sugar)), and that many cheeses are fermented, and sausages such as salami are fermented, fermented foods, or foods that until recent industrial production of food made non-fermented versions were fermented, the West was/is well-supplied with fermented foods (including that ultimate fermented food, surströmming).
Carbohydrate-heavy staples: Most world cuisines are based on carbohydrate-heavy staples. Depending on the region, and strongly affected by the local climate, crops such as wheat, barley, rye, maize, rice, millet, potatoes, taro, yams, and cassava have traditionally provided a large part of the calories. As meat consumption has grown, the contribution of such staples has fallen, but they still form a major part of diets. Even a fast-food hamburger meal typically features wheat (in the form of the hamburger buns) and potato (fries/chips). Where wheat and similar grains make a large contribution, bread is common. Thus, in North Africa, the Horn of Africa, Europe, the Middle East, Central Asia, and northern China, bread is common. The bread might be oven baked, either a loaves or flatbread, or fried, or grilled, or steamed. Other grains are also used for breads, and non-wheat breads are found in South Asia and Mexico. Where the staples are root vegetables or rice, we have zones where bread is relatively rare (but modern changes are going on, and now toast is a very common Japanese breakfast, despite the tradition of rice).
Sweets: Outside sugar producing regions, heavy consumption of sweets other than local fruits has been a sign of wealth. Thus, it's unsurprising to see a strong sweet dessert tradition across Europe. Some regions such as sugar-producing parts of South Asia (including traditionally palm sugar as well as cane sugar) also have major traditions of sweet dishes. Other regions have little in the way of sweets other than fruits.
Cooking techniques: Oven-baking in the home is a relatively new development in much of the West. For a long time, home cooking over much of Europe was over an open hearth:
A further development was to turn this into a fireplace, with a chimney:
Stoves as we know them today started to become common in the West in the 18th century. East Asia has a very old stove tradition, with design similar to this:
already in use during the Han Dynasty 2000 years ago. What the Western stove added into most homes was an oven for home baking, which shifted much baking from commercial cooking to the home.
As for other techniques, boiling, steaming, and grilling are common around the world. In most parts of the world, oil was traditionally too expensive for much use to be made of deep-drying, and where deep-frying was used, it was often for commercial cooking where there were useful economies of scale (and even today, much deep-frying is commercial cooking). For shallow frying, stir-frying vs other types of frying is largely dependent on exactly what is being cooked - stir-frying suits vegetable-heavy cuisines. For low-meat cuisines, a tiny fried steak would be a rather sad looking thing, but slice the meat up and fry with some vegetables, and the meal looks much better.
Utensils: Most of Asia doesn't use chopsticks. Chopsticks are a feature of the Sinosphere, the strongly Chinese influenced region. Outside the Sinosphere, most of the world use hands and spoon until the end of the Medieval period. Forks were used in some areas, but did not become standard in most places. European fork use grew from Byzantium, from where it spread to Italy, and then to the rest of Mediterranean Europe. Rather more slowly, the fork spread to northern Europe. The British colonies in the Americas were established before the British became fork-users; the fork crossed the Atlantic later.
Dairy: While you didn't mention dairy products, I'll mention them here since they're sometimes said to be an East-West difference. However, dairy products are very common over much of Asia and Africa, and are a key part of much West Asian, Central Asian and South Asian Cuisine. There are parts of Asia where dairying is rare, such as East Asia and SE Asia, and parts of Africa such as West Africa. Where lactose tolerance (i.e., adult lactase persistence) is rare, much of the milk is consumed as fermented products where the lactose is broken down during fermentation. In hot regions without refrigeration, the shelf life of fresh milk is short (well under a day), and again products such as yogurt and cheese are important.
Summary:
Spice usage is more tropical vs cold weather than East vs West
Meat-heavy cuisines are usually a sign of either (a) wealth or (b) a traditional herding economy
Oven-baking at home is a Western thing, but has only developed over the last few centuries
Knife-and-fork dining is also a Western thing. It's older than home ovens in general, but still only a few centuries old
Cuisines are strongly affects by climate, which affects the crops that are grown
The all-world coverage above is necessarily over-simplified in parts. I've almost ignored pre-Columbian American cuisines, and almost ignored the impact of the Columbian Exchange on Old World cuisines. There is much more that could be said.
