To a large re-sealable bag, add the arrowroot powder, salt and pepper and chicken. Seal bag and squeeze out excess air. Turn bag over a few times to coat chicken.
In a large skillet over medium heat, heat coconut oil. To the skillet, add the chicken and brown on each side for 5 minutes.
To a large crock cooker, add the chicken, sea salt and freshly ground black pepper to taste, and the next 8 ingredients (coconut aminos through red pepper flakes).
Cover and cook on LOW for 6 hours, until chicken is very tender and cooked through.
To the crock cooker, add the cashews and green onions, stir and serve warm.