Begin by heating 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken to the pan, sautéing it for 3 1/2 to 4 minutes, or until the chicken is fully cooked, tossing occasionally to ensure even cooking.

Once the chicken is cooked through, transfer it to a plate. Add the remaining olive oil to the skillet and repeat the process with the remaining chicken pieces. While the chicken cooks, whisk together the teriyaki sauce, water, cornstarch, and honey in a separate bowl and set it aside.

Using the same skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the minced garlic and 3/4 cup of the sliced green onions. Sauté for about 20 seconds until fragrant.

Incorporate the diced red bell pepper and chopped water chestnuts into the skillet. Sauté the mixture for approximately 2 minutes, ensuring the vegetables soften but retain their crunch.

Give the prepared sauce mixture another quick whisk before adding it to the skillet. Stir constantly for 1 minute as the sauce thickens slightly. Add the chicken (leaving behind any excess juices on the plate) along with the shredded carrots, tossing everything together and allowing the dish to warm through.

Serve the teriyaki chicken mixture over fresh lettuce leaves, and garnish with the remaining sliced green onions and chopped cashews. Enjoy!