Heat 1 tbsp olive oil in a large non-stick or ceramic skillet until just shimmering.

Lower the heat in the pan to medium. Add in another 1 tbsp of olive oil.

Add in chicken, in batches, taking care not to let sides touch so the meat will brown and not steam. Sprinkle chicken with the turmeric, garlic powder, smoked paprika, and black pepper while cooking. When the chicken is golden brown, (about 5-7 minutes) turn it over and brown the other sides. You may lower the heat to keep the chicken from cooking too quickly. Set aside to rest, covered, to keep warm.

Sauté the garlic and ginger for 1-2 minutes until fragrant.

Add in the onions and mushrooms. Cook until the edges are just browned- about 4-5 minutes. Add in the peppers, broccoli, and asparagus. Sauté another 3-4 minutes.

Stir in the Everything but the Bagel seasoning, tamari, (or low sodium soy sauce) water, and sweet chili sauce.

Add in the edamame and return the chicken to the pan. Cook for another 5 minutes until the chicken is cooked through and the vegetables are crisp and tender. Add in the cashews and toss well in the pan so they are well coated with the sauce.

If the pan becomes too dry, turn down the heat and add more tamari and water- 1-2 tbsp at a time. You can also cover the pan for a few minutes to help keep the dish from drying out.

If there is too much liquid in the pan, just increase the heat to help it evaporate. Watch the pan though- you do not want the dish to dry out.