Prepare all of the ingredients.
In a pan over medium-high heat, add rice and chicken broth. Bring just to boil, reduce heat to medium and cover with lid. Cook for 15 minutes then remove from heat - DO NOT REMOVE LID until ready to serve.
In a bowl, combine coco aminos, 2 tbsp avocado oil, red pepper flakes, sesame seeds, rice vinegar, honey, garlic and ginger to make sauce.
In a small saute pan over medium-low heat, add cashews. Lightly toast for 3-5 minutes, then set aside.
In a large saute pan over medium-high heat, add 2 tbsp avocado oil, chicken, salt and pepper. Cook for 7-9 minutes. Then add onions, green peppers and sauce mixture. Let cook another 5 minutes then add toasted cashews.
Serve Cashew Chicken over a portion of rice. Garnish with more sesame seeds if desired.