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Marinate the cubed chicken thighs with Shaoxing wine, salt, and cornstarch for 15 minutes.
While the chicken marinates, cut the onion into thick wedges and slice the scallions into ½-inch pieces, separating the whites and greens.
In a small bowl, combine dark soy sauce, light soy sauce, honey, vinegar, chicken bouillon, and water. Mix thoroughly and set aside.
Heat a pan over medium-high heat with oil. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove from the pan and set aside.
In the same pan, add the onions and scallion whites. Cook until softened and slightly caramelized.
Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce reduces and thickens, coating the chicken evenly.
Add the scallion greens and roasted cashews, tossing just until the greens are wilted.
Serve over a fresh bowl of rice, or enjoy it as is.