Place the cashews onto a baking tray. Place into the oven and preheat the oven to 200°C fan forced. Set the timer for 5 minutes, stir the cashews and cook a further 3 minutes until warmed through. Set aside to cool.
Roughly chop the Minicaps®. Place into a large roasting pan at one end. Arrange the kale in the same pan in a single layer. Combine the oil and sriracha and spoon over the Minicaps® and kale, rubbing the mixture into the kale leaves so they are all well coated. Season. Roast for 15 minutes until the kale is crisp and Minicaps® tender. Set aside to cool.
Combine all the tamari dressing ingredients together in a bowl. Remove 3 tablespoons to a jug and set aside. Cut some of the grapes in half. Add all the grapes and the chicken to the dressing in the bowl and stir to coat.
Warm the rice following the packet directions. Spoon into a large serving bowl. Add the roasted Minicaps® and kale. Add the grapes and chicken, toss gently to combine.
Spoon the salad into a large serving bowl, scatter over the cashews, pour over the remaining dressing. Serve.
TipTip: 2 large kale leaves will give you 2 firmly packed cups leaves or about 90g.