Cook chicken thighs in a large pan over medium heat until browned & cooked through. Remove to a plate and set aside.
While the chicken is cooking, toast your cashews on a small skillet over low heat (you could spray with a little bit of olive or coconut oil)
Add snow peas to the pan with the chicken "drippings". Add the coconut aminos and stir to break up the brown bits from the pan (1-2 minutes).
Add water chestnuts - stir for another minute.
Add the cooked chicken - stir and keep on low heat for 1-2 minutes. Add more coconut aminos to taste if desired.
Add cashews, then serve over riced cauliflower. Enjoy!