Pat chicken dry with a paper towel. Sprinkle evenly on both sides with salt and garlic powder. Slice chicken into 1-2 inch pieces. Place arrowroot in a shallow bowl and dredge the chicken pieces on both sides in the arrowroot, shaking off any excess.
Preheat a large skillet for 1-2 minutes over medium/high heat. Add the avocado oil to coat the pan. Cook the chicken (in batches if needed), for 2-3 minutes on each side until lightly browned. Remove chicken and set aside. It's ok if the chicken is not fully cooked at this point.
Add the green beans to the same pan and cook for 3 minutes. If pan is to dry add a glug of oil. While green beans cook, whisk together the coconut aminos, rice wine vinegar, garlic, lime juice, and 1/2 cup chicken stock.
Pour the sauce over the green beans and add the chicken back to the pan. Cook until sauce begins to thicken, stirring occasionally. If the mixture doesn't look saucy enough, stir in about 1/4 cup chicken stock at a time until you get your desired sauce consistency.
Sprinkle with cashews and garnish with fresh cilantro. Serve immediately on its own, or over Coconut Rice.