Whisk together miso, 2 tbsp ginger, vinegar, 3 tbsp liquid aminos, honey, and garlic. Coat the chicken and marinate for at least 10 minutes or up to several hours.

Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken until golden and cooked through (165°F internal temp/7 mins per side). Set aside.

In the same pan, sear bok choy until tender.

In a clean pan, add 1 tbsp olive oil and 1 tbsp ginger. Sauté for 1-2 minutes, then pour in chicken broth, 2 tbsp liquid aminos, and ½ tbsp chili flakes. Simmer to combine flavors, then remove from heat.

To serve, plate rice, add bok choy and chicken, then ladle over the broth. Garnish with scallions and sesame seeds.