Place chopped chicken in a bowl with 2 tablespoons of tapioca flour. Stir to coat the chicken, add salt and pepper then transfer it to a skillet keeping the chicken spaced out enough so they won't stick together. Depending on the size of your skillet, you may need to work in batches.

Cook 5-7 minutes until chicken is cooked through then transfer to a plate.

To the skillet, add broccoli florets, bell peppers, garlic and ginger. Stir to combine then let the veggies cook 4-5 minutes until tender.

While the veggies cook, place honey, soy sauce, rice wine vinegar and 1/2 tablespoon of tapioca flour in a bowl and whisk together.

Pour the sauce over the veggies then add the chicken back to the pan with the cashews. Stir to combine cooking another 2-3 minutes to heat through.