In a medium bowl, combine minced garlic, ginger powder, coconut aminos, apple cider vinegar, sesame oil, cashew butter, and honey. Whisk together until smooth and well-blended. Set aside.

Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper and lightly grease it.

In a large mixing bowl, add the chicken breasts, broccoli florets, and sliced red bell peppers. Pour the sauce over the top and toss until well-coated.

Spread the mixture evenly on the baking tray and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Remove from oven, let it cool for a couple of minutes, and serve warm either alone or with brown rice or quinoa.