Whisk together all of the Honey Coconut sauce ingredients together in a medium bowl. Remove 1/4 cup Sauce and add it to a large freezer bag along with chicken. Let marinate while you prep vegetables OR up to 8 hours in the refrigerator. Refrigerate remaining Honey Sauce separately.
Meanwhile, add 1/4 cup coconut flakes and 1 cup cashews to a large skillet and dry roast over medium heat, stirring often, for approximately 5 minutes, or until coconut is golden. Set aside.
Whisk together Light Breading ingredients together in a large freezer bag. Remove chicken from marinade, pat off excess with paper towels and add to bag with Light Breading. Shake until evenly coated.
Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and sauté for 5 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate. Wipe out skillet.
Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and sauté for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
Taste and add additional vinegar for more tang or sriracha for spicier (if too sweet) if desired.
Garnish individual servings with toasted coconut flakes and cashews.
*If you aren't sure how much Sriracha to use, start with less then add more to taste at the end of cooking.