Heat avocado oil in large frying pan over medium heat.
Cut chicken tenderloins in to 1 inch pieces removing any large, visible pieces of tendon if you can. Salt to taste and add to pan. Flip chicken as it begins to brown.
While chicken cooks, cut the bell peppers and onion in to large chunks. Add to pan when chicken is most cooked. Stir chicken and veggies periodically.
While stir fry finishes, combined sauce ingredients in a bowl and whisk together. Lower heat slightly and add in sauce. Allow to cook for several more minutes. The sauce will thicken up slightly and cover the stir fry. Once the chicken is no longer pink and the veggies are cooked to desired level of doneness you can remove from heat.
Top with roasted cashews. Serve alone or on top of rice or cauliflower rice.