In a large bowl or freezer bag, combine chicken thighs, egg, reduced sodium soy sauce, garlic powder, onion powder, ginger powder, paprika, and cayenne pepper. Marinate for at least 30 minutes.

In a separate bowl, whisk together the Asian chili sauce, oyster sauce, ketchup, honey, Chinkiang vinegar, and a pinch of salt until smooth.

In a shallow dish, combine flour, cornstarch, and a bit more paprika. Coat each piece of marinated chicken in the flour mixture.

Heat about 1/2 inch of oil in a nonstick skillet over medium-high heat. Fry each side for about 4 minutes until golden brown and crispy, then drain on paper towels.

In the same skillet, toast unsalted cashews over medium heat for about 2-3 minutes until lightly browned.

Add sliced red bell peppers and sweet onion to the skillet and stir for about 2 minutes until they start to soften. Then add garlic and ginger, cooking for another 30 seconds.

Pour the prepared sauce into the skillet with vegetables, bringing it to a simmer for about 1 minute until slightly thickened.

Return crispy chicken and toasted cashews to the skillet, tossing everything until well coated. Serve warm.