In a resealable bag, combine all-purpose flour with freshly ground black pepper. Cut the chicken into bite-sized pieces and add to the bag. Shake well to coat.

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Brown the chicken pieces for 5–7 minutes in batches until golden crusted, then transfer to slow cooker.

In a mixing bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, grated ginger, and red pepper flakes until smooth.

Pour the sauce over the browned chicken in the slow cooker and stir gently to coat each piece evenly.

Cover and set the slow cooker to low heat for 3–4 hours, checking for tenderness around the 3-hour mark.

Stir in unsalted cashews about 30 minutes before serving to soften while keeping their crunch.

Serve the chicken and sauce over rice or noodles, ensuring a generous amount of sauce.

Garnish with sliced green onions and sesame seeds before serving.