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In a food processor, pulse cauliflower until florets resemble rice.
In a large skillet over medium heat, heat 1 tablespoon oil. Add cauliflower rice and season with salt. Cook until soft, 5 minutes. Set aside.
Meanwhile, make sauce: In a medium bowl, whisk together chili sauce, soy sauce, Sriracha, garlic, and lime juice.
Add remaining tablespoon oil to skillet and heat over medium-high heat. Add peppers and zucchini and cook 3 minutes, then add chicken and sauce and cook until golden and cooked through, 10 minutes more. Stir in cashews until coated in sauce.
Garnish with green onions and serve over cauliflower rice.