Season chicken with epis, salt, and pepper. Place in a container and let it marinate overnight or for 3 to 4 hours.
Heat a dense pot, add some oil and sear chicken in small batches until golden brown on each side. Remove and set aside.
In same pan, add tomato paste and cook on low heat until well dissolved. About 3 minutes.
Pour in chicken stock/broth then add chicken pieces, a bouquet of Garni, and cashew powder. Make sure chicken is at least halfway submerged. Adjust seasoning, bring to a boil then let simmer.
Once chicken has reached an internal temperature of 165°F, and sauce is silky, add cashew halves, onions and peppers.
Let cook for an additional 7 minutes. Serving suggestions: serve with white rice and avocados.
Serving Size 4