In a small bowl, whisk together soy sauce, garlic, rice wine vinegar, sesame oil.
Heat ghee or olive oil in a large skillet with high sides or a wok over medium-high heat. Add the ground chicken and cook until browned and cooked through, crumbling it up as it cooks.
Add the celery and cook until crisp tender, about 5 minutes.
Add the carrots, cauliflower and sauce to the pan and let cook, stirring frequently, until vegetables are tender, about 3-4 minutes.
Stir in the rice and heat through. Add the cashews and green onions and toss to combine. Serve immediately.