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Cook rice and set aside. Heat oil in large skillet or saute pan and cook chicken tenderloins, seasoning with salt, pepper, oregano, garlic powder and red pepper flakes as desired. Set aside. Drain pineapple juice from can of pineapple chunks into a small saucepan and add additional ingredients as you bring to simmer: soy sauce, brown sugar, garlic, jalapeno, peanut butter, garlic powder, sesame oil, hot sauce, and white wine vinegar. In a small bowl whisk together cornstarch with 4tsp of water until combined. Add to saucepan. Cook on very low heat until thickened, about 5 minutes. Set aside. Add bell peppers to same pan used for chicken over medium-high heat and cook until just tender, about 3 minutes. Add pineapple chunks and cook off some of the excess moisture. Cut up chicken into 1 inch bites with scissors and add to pan. Add sauce and cashews. Let simmer for another 3 minutes until heated through. Remove from heat, garnish with green onions. Serve with rice and lime wedges.