Prepare Sauce: In a mixing bowl, combine chicken stock, soy sauce, honey, hoisin sauce, rice wine vinegar, and additional cornstarch. Whisk together until smooth and well blended. Set aside.

Coat Chicken: Cut chicken into bite-sized pieces and toss with cornstarch in a large bowl until evenly coated. Set aside to allow the cornstarch to adhere.

Fry Chicken: Heat oil in a deep pan over medium-high heat. Fry chicken pieces in batches for about 2-3 minutes per side until golden brown. Remove and drain on paper towels.

Sauté Aromatics: In the same pan, reduce heat to medium and add more oil if needed. Sauté garlic and ginger for 30 seconds, then add cashews and stir-fry for another minute.

Combine Sauce: Pour sauce mixture into the pan with aromatics, stir well, and cook for 2-3 minutes until bubbling and slightly thickened.

Finish Dish: Add fried chicken back into the pan, tossing to coat. Stir in green onions and cook until heated through.

Serve: Remove from heat and serve immediately over steamed rice.