In a large bowl, sprinkle chicken with garlic salt and pepper, and 1 Tbsp cornstarch. Toss to coat.
Heat olive oil in a large skillet over medium-high heat. Add chicken, cook until nearly cooked through, about 4-5 minutes. Add red pepper and pineapple, saute until crisp-tender, about 2-3 minutes. Toss in cashews.
In a small bowl, whisk together 1 Tbsp cornstarch, 2 Tbsp soy sauce, brown sugar, chili paste and lime juice. Drizzle sauce over skillet, cook 1-2 minutes. Transfer to 1 cup section in meal prep container.
Add 1 Tbsp sesame oil and garlic to skillet and return over medium heat. Toss in riced cauliflower, peas and carrots. Cook until tender, about 2-3 minutes. Add green onions, spoon into 1 cup section in meal prep container.
Return skillet to stove, add broccoli, 1 Tbsp sesame oil, 1 Tbsp soy sauce and 1/4 cup miso broth. Place lid on skillet and cook until steamed. Transfer to 2 cup section in meal prep container. Sprinkle with sesame seeds.