In a medium bowl whisk together the sauce ingredients: 1/2 cup honey, 1/2 cup coconut milk, 2 tablespoons soy sauce, 2–3 tablespoons Asian sweet chili sauce, 3 tablespoons cider vinegar, 1–2 teaspoons Sriracha (optional), 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 teaspoons cornstarch. Stir until smooth.
Reserve 1/4 cup of the sauce in a separate container and place it with the chicken in a large resealable bag; marinate while you prep the vegetables, or up to 8 hours in the refrigerator. Refrigerate the remaining sauce separately.
In a large skillet over medium heat dry-toast 1/4 cup coconut flakes and 1 cup roasted salted cashews, stirring often, until the coconut is golden, about 4–5 minutes. Transfer to a plate and set aside.
Combine the light breading: put 1/2 cup cornstarch, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ginger powder into a large resealable bag. Remove the chicken from the marinade, pat dry with paper towels, add to the bag, and shake until evenly coated.
Heat 1 tablespoon oil (olive or coconut) in a large nonstick skillet over medium heat. Add the coated chicken and sauté until lightly browned, about 5 minutes; it does not need to be fully cooked. Transfer chicken to a plate and wipe out the skillet.
Add 1 tablespoon oil to the skillet and heat over medium. Sauté the chopped onion for 2 minutes. Add the sliced red bell pepper, 1 teaspoon grated ginger, and 3 minced garlic cloves and cook about 30 seconds, until fragrant.
Stir the reserved sauce (to reincorporate the cornstarch) and add it to the skillet along with the partially cooked chicken and 1 heaping cup snow peas. Stir to combine and simmer until the sauce thickens, the vegetables are crisp-tender, and the chicken is cooked through, about 1–2 minutes.
Taste and adjust with additional cider vinegar for more tang or more Sriracha for heat, if desired.
Serve garnished with the toasted coconut flakes and cashews and optional sliced green onions.
