Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

In a bowl, combine olive oil, soy sauce, hoisin sauce, honey, sesame oil, minced garlic, ground ginger, and cornstarch. Whisk until smooth.

Add chicken pieces to the marinade and coat thoroughly. Marinate for at least 15 minutes.

Spread the marinated chicken evenly on the sheet pan, leaving space between each piece.

Distribute chopped red and green bell peppers and onion around the chicken. Drizzle remaining marinade over the veggies.

Sprinkle salt and pepper to taste over the chicken and vegetables.

Roast in the oven for approximately 15 minutes, until chicken is golden brown and veggies soften.

Add raw cashews evenly over the chicken and vegetables.

Return to the oven and roast for an additional 7 to 10 minutes until chicken is cooked through and cashews are toasted.

Garnish with sliced green onions and sesame seeds, then serve over cooked rice.