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Preheat the oven to 350°F (175°C) and roast the cashews on a baking sheet for 8-10 minutes, until they darken in color.
Combine the chicken thigh with soy sauce and mix well. Let it sit for at least 15 minutes.
Combine all sauce ingredients in a small bowl.
If using dried chilies, add the oil to a wok and add the dried chilies; turn the heat on to low. Keep stirring until they puff and darken into a maroon colour, about 1 minute.
In the same wok, turn the heat up to high. Once the oil is very hot, add the chicken and spread the pieces out into one layer. Allow the chicken to sear for about 2 minutes or until browned.
Once browned, toss the chicken and keep cooking until completely cooked. Remove the chicken from the pan.
With the heat still off, add the chopped garlic, then turn the heat on to medium. Stir until the garlic turns golden, then add the onions and stir for about one minute.
Turn the heat up to high, then add the bell peppers, the chicken, and the sauce mixture. Toss until heated through and well mixed, about 1 minute.
Turn off the heat, then add the green onions and cashews and toss just until mixed. Plate and top with fried chilies, and serve immediately with jasmine rice.