Using two separate frying pans, add the chicken and 1⁄2 tablespoon coconut oil to one, and cook over low-medium heat.

Add 1 tablespoon of coconut oil, garlic, and the vegetables to the second pan, also cooking over low-medium heat.

After 1–2 minutes of cooking, add the coconut aminos, hot sauce, cilantro, ginger, cashews, and cashew butter to the vegetable pan.

Stir until evenly combined.

Once the chicken is cooked through (though not overcooked on the outside), add to the vegetable pan.

Next, add the egg on top of everything, and stir until the egg is fully cooked.

Serve immediately.