Season the cubed chicken with garlic salt. Toss with 2 tablespoon cornstarch until coated on all sides.
Preheat a large skillet drizzled with olive oil and 1 teaspoon sesame oil over medium-high heat.
Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 tablespoon green onion for garnishing)
Meanwhile, in a small mixing bowl whisk together the remaining 1 tablespoon cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 tablespoon at a time if needed, to thicken.
Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
Serve immediately over cooked rice, garnished with green onion.
To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.