Heat 1 tablespoon of vegetable oil and unsalted butter in a medium pot over medium heat.

Add chopped onions and cook for 2 minutes.

Add brown rice and cook for 3 minutes more.

Add chicken stock, cover, and bring to a boil.

Reduce heat to low and simmer for 17-18 minutes, stirring occasionally, until rice is tender.

Heat remaining 2 tablespoons of vegetable oil in a large skillet over high heat.

Add chicken tenders seasoned with grill seasoning to the skillet.

Lightly brown chicken on both sides and move to one side of the pan.

Add onions, garlic, and red bell peppers to the pan.

Cook the vegetables for 2 minutes.

Mix the vegetables and chicken together, then add chipotle chiles and ground cumin.

Toss to coat the mixture with spices.

Drizzle honey and maple syrup over the chicken and vegetable mixture, then turn off the heat.

Add chopped fresh cilantro and raw cashews to the skillet.

Serve the cashew chicken over the cooked brown rice.