1. Combine the chicken thighs with the soy sauce and mix well. Let it sit for at least 15 minutes.

2. Combine all the sauce ingredients in a small bowl.

3. Add the oil to a wok and add the dried chilies. Turn the heat on to low. Keep stirring the chilies for 1 minute until they darken. Quickly remove them with a mesh skimmer. Place them onto a paper towel lined plate to drain.

4. In the same wok, turn the heat up to high. Add the chicken. Allow the chicken to sear for about 2 minutes until the underside is nicely browned. Cook and stir until the chicken is completely cooked. Turn off the heat and remove the chicken from the pan.

5. Add the chopped garlic. Turn the heat on to medium. Stir the garlic until the smallest pieces turn golden, then add the onions and stir for 1 minute.

6. Turn the heat up to high. Add the capsicum, chicken and sauce mixture. Toss and mix well for 1 minute.

7. Turn off the heat. Add the green onions and cashews and toss to mix well.

8. Top with fried chilies and serve immediately.