Heat 2 tablespoons coconut oil in a large skillet over medium/high heat. Toss chicken and cornstarch in a bowl until chicken is well-coated. Add the chicken to the hot pan of oil and saute until the chicken is golden on all sides, stirring frequently.
Remove chicken and set aside. Add the remaining 2 tablespoons of oil to same pan.
Add the bell peppers and onion and saute 4-5 minutes, or until onion is translucent and peppers have begun to soften. Add the chicken back in to the pan and stir well.
Whisk the aminos, vinegar, garlic, ginger, honey, red pepper, and salt in a small bowl.
Pour the sauce into the pan and stir until everything is combined. Bring to a boil and cook for 1-2 minutes, stirring constantly, until sauce has thickened. Stir in the cashews and 3/4 of the green onions.
Serve over cooked brown rice and top with additional green onions, if desired
Note: to speed up prep time on this recipe, purchase pre-cut peppers and onions instead of cutting your own.