Thinly slice the green onions. Chop the chicken into bite-size pieces. In a large bowl, whisk together the marmalade and soy sauce. Add the chicken and season with pepper, tossing to combine.
In a 12-inch nonstick skillet, heat the oil on medium-high. Add the garlic and green onions, reserving some green parts for garnish. Cook 1 min., stirring. Add the chicken and sauce mixture. Cook 7 min., until chicken is cooked through, stirring often.
Meanwhile, to a large, microwave-safe bowl, add the cauliflower rice and cover with plastic. Microwave 2 min. Stir the cashews into chicken and serve over cauliflower rice. Garnish with reserved green onions.