Heat a pan over low and toast the cashews until they start to brown. Set aside.
Add coconut oil to the pan and heat to medium hot, add diced chicken and cook for 5 minutes or until done.
When chicken is cooked, add onion, bell pepper, minced garlic, ginger and hot sauce to the pan, stir well, add chilli flakes and cook on high for 3 minutes.
Add coconut aminos, cashews and cook for 2 minutes more to evaporate the liquid. Turn the heat off, add chopped green onions and stir well.
Transfer to a bowl and serve sprinkled with sesame seeds.