Step one: In a jar or a mixing bowl, combine the sauce ingredients, shake them in a jar, or whisk in a mixing bowl. Note that this sauce will be a bit thick. If it seems too thick, add 1 tablespoon of water, mix, and set aside.
Heat a large skillet or wok over medium heat and add 2 tbsp. sesame oil. When the oil is hot, add the sweet potato spirals. Gently toss the spirals and season with salt and pepper to taste. Toss the spirals occasionally, and cook until tender, about 5-7 minutes. Remove the spirals and set aside.
In the same skillet or wok, over medium heat, add 1 tbsp. of sesame oil. Stirring constantly, add the chopped shallot and minced garlic, and continue to sauté for 1 minute.
Increase heat to medium-high, add in chicken pieces, and season with a pinch or two of salt and pepper. Gently tossing, cook chicken for 5-6 minutes or until cooked through.
Lower heat to medium and push the chicken to one side of the skillet or wok. Crack the eggs into the exposed side of the skillet or wok and lightly scramble them for a couple of minutes until the eggs are fully cooked.
Return the cooked sweet potato spirals into the skillet or wok, pour sauce over the mixture, and toss to combine.
Add in half of the green onions, half of the cilantro, and half of the cashews. Toss to combine.
Garnish with additional sliced green onions, cilantro, sliced jalapenos (optional), and a wedge of lime.