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For the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha sauce, rice vinegar, cornstarch, honey, and water. Set aside.
For the cashew chicken: Place chicken pieces in a bowl and season with salt and pepper.
Heat a large skillet over medium-high heat. Once hot, add olive oil.
When olive oil starts to shimmer, add chicken to the skillet and cook until browned and cooked through, about 8-9 minutes. When chicken is nearly done, stir in the minced garlic and cook for the final minute.
Stir the prepared sauce, then pour it over the cooked chicken and stir until the chicken is coated.
Reduce heat to medium/medium-low and simmer for 3-5 minutes, or until sauce thickens.
Stir in the cashews and simmer just a bit more.
Serve over rice, topped with chopped green onion and sesame seeds, if desired.