In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the garlic, broccoli, red pepper, and red onion. Cook for about five minutes until softened.Next, add in the chicken thighs and cook until golden brown about eight minutes.Stir in the cashews and fresh ground pepper.In a small bowl combine the soy sauce, honey, and sesame oil. Pour the sauce into the skillet and stir to combine with all the ingredients. Continue to cook until everything is slightly crispy.Garnish with fresh basil and serve with brown rice if desired.