In a large mixing bowl, combine the chicken thighs, egg, soy sauce, garlic powder, onion powder, ginger powder, paprika, and cayenne pepper. Mix well until the chicken is coated evenly. Allow the mixture to marinate for at least 30 minutes.

In another bowl, whisk together the soy sauce, oyster sauce, ketchup, honey, Asian chili sauce, Chinkiang vinegar, and cornstarch until smooth. Set it aside.

In a shallow dish, mix the flour, cornstarch, and a pinch of cayenne pepper.

Heat a nonstick skillet over medium-high heat and add enough neutral oil to cover the bottom. Once shimmering, add the breaded chicken pieces in batches and fry each piece for approximately 4 minutes until golden brown and crispy. Place on a paper towel-lined plate.

Reduce the heat and add cashews to the skillet. Toast them for about 2-3 minutes until golden and fragrant.

In the same skillet, add the onion and bell pepper. Stir-fry for about 2 minutes until they soften. Then, add garlic and ginger, cooking for an additional 30 seconds.

Pour in the prepared sauce into the skillet, stirring constantly. Allow to simmer for about 1 minute until thickens.

Return the crispy chicken and toasted cashews to the skillet, tossing gently to coat evenly in the sauce. Serve immediately, garnished with sesame seeds and chopped green onions.