Cook linguine pasta according to package directions. Drain and set aside.
Season Chicken with sea salt and pepper. Heat Avocado oil in a large skillet over medium-high heat. Add Chicken and cook until browned and cooked through, about 8-10 minutes. Remove from skillet and slice into strips.
To make Chipotle Sauce: Drain soaked cashews. Combine all Chipotle Sauce ingredients in a high-speed blender and blend until completely smooth and creamy.
In the same skillet, sauté Red bell pepper, Green bell pepper, and Red onion until softened, about 5-7 minutes. Add minced Garlic and cook for another minute until fragrant.
Add cooked pasta and sliced Chicken to the skillet with the vegetables.
Pour Chipotle Sauce over the pasta, chicken, and vegetables. Toss to coat evenly.
Garnish with chopped cilantro, toasted sesame seeds, and sliced scallions. Serve immediately.
