Begin by placing diced boneless skinless chicken breasts into a 6-quart slow cooker. Sprinkle in 2 tablespoons of arrowroot flour along with salt and black pepper. Toss the chicken pieces thoroughly to ensure they are evenly coated with the flour and seasoning.

In a mixing bowl, combine coconut aminos, sugar-free ketchup, rice vinegar, sesame oil, minced garlic, minced ginger, coconut sugar, honey, Chinese five-spice powder, and crushed red pepper flakes. Whisk the mixture until smooth and cohesive.

Pour the prepared sauce over the seasoned chicken in the slow cooker. Using a spatula, gently stir the mixture until the chicken is completely covered with the sauce.

Cover the slow cooker with its lid and set it to cook on low heat for 3-4 hours, until the chicken is tender and easily shredable.

After the cooking time is complete, stir in the unsalted raw cashews directly into the slow cooker.

In a separate small bowl, mix the remaining tablespoon of arrowroot flour with a splash of water until it dissolves. Pour this mixture into the slow cooker, stirring to combine everything.

Cover the slow cooker again and let it cook for an additional 20 minutes.