Season chicken with salt and pepper. Allow to sit while you make the bowl.
To make the sauce and marinade, whisk together the broth, aminos, sesame oil, vinegar, five spice powder, and chili flakes. Toss chicken with 1/2 tablespoon of the sauce. Allow to marinate for 10 minutes.
Add avocado oil to a hot wok or pan. Sear the chicken until brown then transfer to a plate.
Add a little bit more avocado oil then add broccoli and bell peppers. Cook for about 2-3 minutes or until tender-crisp.
Stir in the remainder of the sauce and the cashews. Sprinkle in arrowroot powder, if you want a thicker sauce.
Add the cooked chicken back to the pan until heated through. Sprinkle with toasted sesame seeds and green onions and serve over cauliflower rice or lettuce wraps.