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Preheat the oven to 400ºF. Line a large sheet pan with parchment paper and set aside.
Place the cashews in a large heatproof glass jar or medium bowl and cover with boiling water. Set aside to soak and soften for at least 20 minutes.
In a large bowl, combine the sliced chicken sausage, sweet potatoes, brussels sprouts, olive oil, chili powder, paprika, salt, and thyme and mix well.
Transfer to the prepared sheet pan and spread in an even layer. Bake until the sweet potatoes are lightly browned and fork tender and the Brussels sprouts are crispy, 20 to 25 minutes.
Meanwhile, when the cashews are done soaking, drain them in a colander.
In a blender or food processor, combine the soaked cashews, broth, maple syrup, sesame oil, paprika, salt, and red pepper flakes (if using) and blend on high speed until completely smooth.
If the sauce is too thick, add additional broth or water, 1 tablespoon at a time, until smooth. Add salt to taste.
To serve, either drizzle the cashew sauce directly over top the sheet pan or divide among four plates then drizzle each plate with sauce.