Preheat the oven to 425°F and prepare a large sheet pan. Add the cashews to a glass jar or bowl and cover with 1 ½ cups of boiling water. Let soak on the counter for at least 20 minutes.

Make the rice: Bring the bone broth to a boil in a saucepan over medium-high heat. Stir in the rice, reduce heat to low, cover, and cook until the liquid is absorbed and the rice is fluffy, about 40 minutes.

Toss the sweet potatoes with the olive oil, garlic powder, salt, and chili powder in a mixing bowl, then transfer to the sheet pan a single layer. Bake until fork tender, 15 to 20 minutes.

Meanwhile, make the meatball mix: Grate the zucchini with the large holes of a box grater and place it in the center of a clean kitchen towel. Gather the 4 corners securely into one hand while squeezing out as much liquid as possible with the other hand. Transfer it to a mixing bowl along with the ground chicken, breadcrumbs, lemon zest, dried basil, oregano, salt, garlic powder, and ground black pepper. Mix until evenly combined.

Bake the meatballs: Push the sweet potatoes to one side of the sheet pan, still in a single layer, clearing room for the meatballs. Form the meatball mixture into about 20 meatballs (about 1 tablespoon each) and with lightly oiled hands, roll until smoothed and place on the sheet pan, evenly spaced apart. Bake until the meatballs reach an internal temperature of 165°F, 10 to 12 minutes. For extra color, broil on high for the last 2 to 3 minutes.

Make the cashew sauce: Drain the water from the soaked cashews, catching it in a bowl to reserve for blending. Transfer the cashews to a food processor or blender along with ¾ cup of the reserved water, the pesto, lemon juice, and the salt. Blend on high speed until completely smooth, about 45 seconds, adding additional water 2 tablespoons at a time as needed. Taste and add more salt if desired.

Assemble the bowls: Between 4 bowls, evenly divide the arugula, bone broth rice, chicken meatballs, and sweet potatoes. Top each bowl with a drizzle of cashew pesto sauce and sprinkle with finely chopped basil (if using).