Bring a large pot of salted water to a boil. Blanch 4 to 5 large cabbage leaves for 2 to 3 minutes, until flexible. Transfer to a bowl of cold water, then drain and pat very dry.

Heat 1 teaspoon of the neutral oil in a skillet over medium heat. Cook 1/2 chopped onion for 3 minutes. Add 1 minced garlic clove and 1 teaspoon grated ginger and cook 30 seconds.

Add 1/2 pound ground chicken and cook, breaking it up, until no raw spots remain. Stir in 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper. Cook until the filling reaches 165°F, then remove from the heat and fold in 1/4 cup chopped roasted cashews.

Lay each cabbage leaf flat and trim any very thick center rib if needed. Spoon the chicken mixture into the center, fold in the sides, and roll tightly into a compact pillow.

Heat the remaining neutral oil in the skillet over medium heat. Place the cabbage rolls seam-side down and sear 2 to 3 minutes per side, until lightly golden.

Whisk together 2 tablespoons soy sauce, 1/2 tablespoon rice vinegar, 1/2 tablespoon honey, 1/2 teaspoon sesame oil, 2 tablespoons water, and optional 1/2 teaspoon chili sauce. Pour into the skillet, cover, and simmer on low for 4 to 5 minutes.

Spoon the sauce over the cabbage pillows and finish with sliced scallion and sesame seeds if desired.