Prep chicken: In a large mixing bowl, evenly coat chicken with dry rub ingredients.
Cook chicken in slow cooker or instant pot: Top the chicken with the marinade ingredients. Cover and cook on low for 6-8 hours in a slow cooker. If using an Instapot, cook on high pressure for 30 minutes.
Make scallion sauce: While the chicken is cooking, place all scallion sauce ingredients into a blender and blend until smooth. Place into a squeeze bottle or storage container and set aside in the fridge until the chicken is done. Stores for up to a week in the fridge or place in the freezer to store for longer.
Plate and serve: When chicken is done cooking, remove from slow cooker or instant pot and shred using two forks. Squeeze or spoon some scallion cashew sauce on top, and garnish with extra chopped cashews, green herbs and/or pickles of your choice, and serve.