In a medium bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar until well combined. Set aside.

Place the bite-sized chicken pieces in a mixing bowl and sprinkle cornstarch over them. Toss until evenly coated.

Heat oil in a skillet over medium-high heat until it reaches 350°F. Add chicken in batches and fry for 2-3 minutes until golden brown.

In the same pan, add a splash of oil if needed and sauté garlic, ginger, and cashews for about 1 minute until fragrant.

Pour the sauce into the pan with the sautéed aromatics. Cook for 2-3 minutes until the sauce begins to bubble and thicken.

Add the crispy fried chicken to the pan, tossing gently to coat in the sauce. Cook for another minute.

Remove from heat and fold in the sliced green onions before serving over jasmine rice or noodles.