Combine the low sodium soy sauce, brown sugar, red pepper flakes, minced garlic, sriracha, hot honey, corn starch, vinegar, and water. Whisk it up. Add in the cut up chicken thighs, diced onion, and bell peppers. Give everything a mix and let marinate while you cook up your rice (or at least 20 minutes).
Heat up a large skillet over med-high heat and add some oil. Let the oil heat up. If your pan is large enough you can cook everything at once, if smaller I'd recommend cooking in two batches to not crowd the pan.
Add in the marinated chicken with the marinade (and peppers and onions). Cook for about 5 minutes at a higher heat.
Then lower the heat and cover and let simmer for about 5 minutes to help steam the veggies and thicken the sauce.
Once the chicken is cooked and the sauce has thickened up, stir in some cashews and serve over rice.
Then add some additional cashews on top if you would like and enjoy.
