Soak cashews with cool water in a small bowl for 4 hours or overnight. You can also soak the cashews with very hot water for about an hour. Drain the water. Blend the soaked cashews and 1 cup of water in a blender until smooth.

Chop chicken into smaller pieces. In a medium bowl, marinade chicken with 1/4 cup cashew cream, 1 tablespoon avocado oil, lemon juice, and a pinch of salt. Let sit for 10 minutes

While the chicken is marinading, start making the sauce. Heat 2 tablespoons coconut oil in a deep sauté pan over medium-high heat.

When the pan is hot, add the onions and stir for 2 to 3 minutes, or until the onions start to turn translucent. Add garlic and ginger and stir for another minute, or until the garlic starts to brown. Mix in spices and stir for 30 seconds.

Add cashew cream, crushed tomatoes, water, and another generous pinch of salt (about 1 teaspoon). Cover sauté pan and reduce heat to medium-low. Stir occasionally.

While the sauce is simmering, cook the chicken. Heat another pan with 2 tablespoons of avocado oil (or your favorite cooking fat) over medium-high heat. When the pan is hot, add chicken pieces. Cook until the chicken is no longer pink on the inside, about 5 to 8 minutes.

Add chicken to the simmering sauce and let it cook for another 5 minutes.

Turn off heat. Season with more salt and pepper if you like. Garnish with cilantro.

Serve with cauliflower rice or some roasted potatoes!