Add olive oil to a large skillet over medium heat. when pan is hot sautee garlic for 3-4 minutes.
add chicken to skillet and cook till all sides are brown.
rinse and chop kelp noodles, and add to the skillet along with tarragon.
add chicken broth and water bring to a simmer
cover and simmer on low for 30 minutes.
after cooking, poor the liquid from the skillet into small container for use in sauce.
add cashews, onion powder, garlic powder, mustard powder, sea salt, black pepper, paprika to a blender. add the reserved pan juices slowly, blend into thick sauce (use spatula to scrape down sides of blender for even blend). add juices until desired consitency is reached.
add the sauce to skillet, then mix well. cover and continue to cook for 10 minutes longer, until kelp noodles are tender.