Place the oil in a large heavy skillet over high heat. Add the chicken and season generously with salt and pepper. Cook, stirring now and then, until the chicken is browned in spots and just cooked through, about 5 to 7 minutes.
While the chicken is cooking, use a Microplane or similar tool to finely zest the lime. Place the zest in a small bowl (reserve the lime) and stir in the sambal, fish sauce, soy sauce, and honey.
Add the sambal mixture and cashews to the chicken and stir everything well. Give it all just an extra minute of cooking to allow the sauce to really make its way around every piece of chicken.
Cut the zested lime in half, squeeze the juice over the chicken and serve immediately. Serve over coconut rice, jasmine rice, or Asian noodles.
