Preheat oven to 400°F (200°C). Line an 18×13-inch half sheet pan (or larger) with parchment paper.

In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh ginger until smooth. Ensure the honey is fully dissolved.

Add chicken pieces to the bowl and toss to coat evenly. Let marinate at room temperature for at least 15 minutes or refrigerate up to 4 hours for better flavor.

Arrange marinated chicken evenly on the prepared sheet pan, leaving about 1/2 inch space between pieces to prevent steaming. Scatter chopped bell peppers and red onion around the chicken. Drizzle any remaining marinade over the vegetables and season with salt and pepper.

Bake for 20 minutes without opening the oven door to maintain consistent heat.

Remove the pan from the oven, gently stir to ensure even cooking, and sprinkle raw cashews over everything.

Return to the oven and bake for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and appears opaque with no pink remaining. Vegetables should be tender with caramelized edges, and cashews will be golden brown.

Let rest for 5 minutes and sprinkle fresh cilantro if desired. Serve warm over rice, cauliflower rice, or zucchini noodles.