1. In a large bowl, combine the chicken strips with soy sauce, rice vinegar, ginger-garlic paste, red chili flakes, salt, and pepper. Let it marinate for at least 20 minutes.
2. In a separate bowl, mix the cornstarch and all-purpose flour. Dredge the marinated chicken in this mixture, ensuring an even coating.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken strips until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add the onions and bell peppers. Sauté until they begin to soften, about 3 minutes.
5. Add the cashew nuts, hoisin sauce, sriracha, and honey to the skillet. Stir well to combine, letting the flavors meld together for about 2 minutes.
6. Return the chicken to the skillet, tossing everything together until the chicken is well-coated and heated through.
7. Garnish with chopped green onions before serving.

As you cook, let the aromas transport you to a bustling European market, much like the ones I wandered through in my twenties. This dish is a testament to the beauty of simple ingredients coming together harmoniously.