Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper, greasing it lightly.

In a medium bowl, whisk together minced garlic, ginger powder, coconut aminos, apple cider vinegar, sesame oil, cashew butter, and honey until smooth and well combined.

In a large mixing bowl, combine the cut chicken breasts, chopped broccoli, sliced red bell peppers, and unsalted cashews. Pour the sauce over the mixture and toss until evenly coated.

Spread the mixture evenly on the prepared baking sheet and bake for 15-20 minutes, ensuring the chicken reaches 165°F (74°C) and the veggies are tender yet crisp.

Remove from the oven and serve immediately, enjoying the tender chicken with nutty flavors and vibrant veggies.