Heat coconut oil in a sauté pan over medium-high heat. Season chicken with salt, garlic powder, and black pepper. Sauté for 10 minutes, turning occasionally, until golden brown and cooked through.

In a mixing bowl, whisk together lime juice, fish sauce, grated ginger, and red pepper flakes. Slowly drizzle in olive oil while whisking to emulsify. Adjust sweetness with honey.

In a large bowl, combine Napa cabbage, diced red pepper, grated carrots, scallions, basil, cilantro, and shredded chicken. Pour dressing over and toss until well-coated.

Transfer to a serving bowl and top with toasted cashews. Serve immediately or refrigerate components separately and combine before serving.