In a medium bowl, combine chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice vinegar. Whisk until smooth and set aside.

Cut chicken thighs into bite-sized pieces and toss in cornstarch until evenly coated.

Heat oil in a large skillet to around 350°F. Fry coated chicken pieces for 2-3 minutes per side until golden brown. Drain on paper towels.

In the same skillet, sauté minced garlic, ginger, and cashews over medium heat for about 1 minute until fragrant.

Pour in the prepared sauce mixture, stir, and allow to come to a gentle boil until thickened, about 2-3 minutes.

Add the fried chicken back into the skillet and toss to coat everything evenly. Heat for another minute.

Garnish with chopped green onions and serve hot over rice or steamed vegetables.