Measure brown rice into a fine mesh strainer and rinse well with water.

Add brown rice, 2 ¾ cups chicken broth and salt to a wide, shallow pot with a tight-fitting lid.

Bring to a boil, uncovered. Once boiling, cover, reduce heat to low and simmer for 30 minutes.

Turn the heat off and let the cooked rice rest for 10 minutes, covered. Then remove the lid and fluff with a fork. Set aside

While the rice cooks, make the sauce by combining all ingredients in a small saucepan.

Cook over medium heat until slightly thickened. Remove from heat and set aside.

(These can be made days in advance and stored in an air-tight container).

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium size bowl stir together the honey and sea salt. Add cashews and toss to coat.

Sprinkle with crushed red pepper flakes. Pour cashews out into an even layer on the baking sheet.

Bake for 7 minutes. Remove from oven and toss gently with a spatula. Return to oven for 7 more minutes. Allow to cool.

Heat olive oil in a large saute pan or wok over medium high heat.

Season chicken with salt and pepper on both sides. Cook, only turning once while cooking, until golden on both sides and cooked through (about 3-4 minutes on each side). Remove to a plate to rest.

Add chopped bell peppers and 2 chopped green onions to the skillet.

Saute over medium high heat for 2-3 minutes. Chop the chicken and return it to the pan.

Pour the sauce over everything and toss to combine.

Serve over brown rice with honey roasted cashews and the remaining green onion sprinkled on top.