Combine rice, Thai Seasoning, 1 ¼ cups (2 ½ cups) water and ¼ tsp (½ tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into ½-inch pieces. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken, half the cornstarch and ½ tbsp (1 tbsp) soy sauce to a large bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium heat. While the pan heats, combine sweet chili sauce, remaining soy sauce, remaining cornstarch and ½ cup (1 cup) water in a small bowl. When hot, add cashews to the dry pan. Toast, stirring occasionally, until golden and nutty, 4-5 min. (TIP: Keep your eye on the cashews so they don't burn.) Transfer to a plate.

Return the same pan to medium-high. Add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown, 2-3 min. Add peppers. Cook, stirring often, until slightly softened, 1-2 min. Add bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.

Add chili sauce mixture and garlic to the pan with chicken and veggies. Cook, stirring often, until sauce thickens slightly and chicken is cooked through, 1-2 min. ** Roughly chop cashews.

Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts. Season with salt and pepper, to taste. Divide rice between plates. Top with chicken and veggies. Sprinkle cashews over top.