Like all cooking, prep is important. However, Asian food for the most part requires more prep than usual so it all comes together at the same time. It's all about the mise en place, the French culinary term that translates to "everything in place". Mess with another cook's meez in a professional kitchen and you could end up being tomorrow's lunch special. Getting all of the chopping and cutting done ahead makes the final dish go together in a flash. It also gives you the time to get all the prep stuff cleaned up and out of the way, leaving very little to do after dinner.
Remove the cashews from the pan and give it a wipe to get any little pieces of the cashews out. (You don't want to have them burn and destroy the dish; you also don't want to wash the pan, the flavor that remains helps to make the dish.) Heat the pan up again, adding a bit of coconut oil and some safflower oil. Add the chicken, keeping the pieces spread out, and get a little color on them.