In a medium bowl, combine chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar to create a luscious sauce. Whisk until smooth. Set aside.

In a large mixing bowl, toss the chicken thighs with cornstarch to coat. Let sit for a few minutes.

Heat oil in a deep pan over medium-high heat. Fry the chicken for 2-3 minutes until golden brown and crispy. Transfer to a towel-lined plate.

In the same pan, sauté minced garlic, ginger, and cashews for about 1 minute until fragrant and lightly golden.

Pour the sauce into the pan and cook over medium heat for 2-3 minutes until bubbling and thickened.

Add the crispy chicken back to the pan, tossing gently to coat with the sauce. Cook for an additional 1-2 minutes.

Remove from heat and stir in sliced green onions. Serve immediately over rice or noodles.