Make the sauce: Soak the dates in hot water for 15 minutes. Reserve the soaking liquid. Combine the fish sauce, tamari, dates and 2 tablespoons of the soaking liquid in a small blender or mini food processor. Blend until completely smooth; add more soaking liquid to loosen the sauce, if necessary. Set aside until ready to stir-fry.
Make the stir-fry: Place the chicken in a medium bowl and season with salt and pepper. Sprinkle with the rice flour. Stir well and refrigerate until ready to stir-fry.
Heat 1 to 2 tablespoons oil in a wok over medium heat, swirling to coat all sides of the wok.
Add the cashews and cook, stirring, until lightly browned, 2 to 3 minutes. (Watch closely; the cashews will cook quickly.) With a slotted spoon, remove to a paper towel-lined plate.
Increase the heat to medium-high. Add the chiles and fry, stirring occasionally, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, for 1 more minute. Add the garlic and stir once. Add the chicken and cook, stirring occasionally, until chicken starts to brown, 3 to 5 minutes.
Add the carrot, baby corn and mushrooms and cook, stirring occasionally, about 2 minutes longer, or until everything is cooked to your liking. Stir in the sauce, coating the chicken and vegetables, and cook for 30 seconds.
Remove from the heat then stir in the scallions and cashews. Serve over the cauliflower rice!
Working in batches, if necessary, pulse the cauliflower in a food processor until it has the consistency of couscous. Set the cauliflower rice aside.
Heat the oil over medium heat in a large skillet. Add the garlic and cook, stirring, for about 30 seconds. Add the cauliflower rice. Cook for 3 to 5 minutes, or until cooked through to your liking. Remove from the heat and stir in the cilantro.