In a small bowl mix together ¼ cup water with the honey, pepper, and ½ teaspoon salt. Set aside.
Then combine flour, turmeric, and 1 teaspoon salt in a medium size bowl. Add the chicken and toss until chicken pieces are thoroughly coated.
Place a large nonstick or cast iron pan over medium-high heat and add the oil. Add chicken and cook until the turmeric is fragrant and the chicken is golden brown on all sides, approx. 4 minutes total. (Chicken will cook for an additional 3-5 mins as the recipe continues so don't worry if your chicken isn't fully cooked after 4 mins.)
While chicken is cooking, toast the cashews in a parchment or foil-lined pan for 3 minutes at 350 degrees or in a pan over medium high heat. You'll know the cashews are toasted when they are lightly browned. Set a timer to avoid burning!
Once chicken has cooked for 4 minutes, add the asparagus, season with salt and cook until crisp-tender, 1 to 2 minutes.
Then pour the honey mixture into the pan and cook, stirring occasionally until the chicken is cooked through. Once the sauce has thickened, 2 to 3 minutes, add the cashews and combine with the chicken and asparagus.
Remove pan from the heat, add stir in rice vinegar. Season with more salt, if needed.
Place chicken on a medium-sized platter and sprinkle with scallions if desired. Serve with your favorite rice.