Place cashews into a bowl with 3/4 cup cold water. Allow to soak for at least two hours before preparing the mock techinah.

Meanwhile, clean the chicken and cut into two-inch (five centimeter) squares. Combine marinade ingredients. Set aside 1/4 cup of the mixture. Place the remainder into a ziplock bag along with the chicken to marinate for at least 30 minutes.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sprinkle eggplant and onion wedges with salt and drizzle with olive oil. Toss to coat.

Thread chicken onto 10-inch (25-centimeter) wooden or metal skewers, folding some squares in half if the pieces are too large. Alternate with slices of eggplant and red onion until all chicken and veggies are used up and evenly divided among the skewers.

Place in a baking pan and bake uncovered for 25–30 minutes.

While the chicken is baking, place cashews and the soaking water into a food processor fitted with the S blade. Process until smooth and creamy.

Add the reserved ¼ cup marinade to the processor along with the salt, oil, and garlic. Process until smooth. (You may need to add a bit of water to achieve the consistency of your liking.)

Serve as a dipping sauce with the chicken kabobs. The mock techinah lasts in the refrigerator for up to a week.