Put date or fig in a small cup and add enough water to complete cover date or fig. Microwave on high for 1 minute and allow to soak until date is needed later.
In a small bowl whisk together garlic, ginger, cashew butter, lime juice, coconut aminos, sesame oil, and salt.
Remove date or fig from water. If using a date, remove the pit and discard. With a fork smash date or fig until it turns into a paste. Whisk date/fig paste with the rest of the cashew sauce.
Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered.
In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool.
In the same skillet add the remaining 2 T of olive oil. Toss , carrot shreds and sweet peppers in the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften.
Dice chicken and toss with the veggies. Stir in the sauce just before serving.
Garnish with sesame seeds and cilantro.
Serve over cauliflower rice with a 1/2 teaspoon of cardamon and a squeeze of lime.