Mix soy sauce, sesame oil, grated garlic and ginger in a bowl.

Add chicken thighs and set aside to marinate.

Start cooking your rice.

To a pot with a little bit of olive oil, add green onion whites and ginger.

Cook for about 30 seconds.

Add chicken broth and miso paste.

Bring to a boil and then turn down to a simmer while you cook the chicken.

Lightly dredge the marinated chicken thighs in corn starch.

On a pan over medium heat add some olive oil.

Once hot, add dredged chicken.

Cook on both sides until fully cooked through.

Remove from pan and let cool before slicing.

In the same pan you cooked the chicken in, add the bok choy and sear until wilted.

Add rice to bowls, topped with slice chicken and bok choy on the side.

Ladle the broth around everything.

Garnish with green onions and chili crunch.

Enjoy:)