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Slice chicken.
Combine miso, ginger, vinegar, soy sauce, honey and garlic in a bowl and mix to combine.
Add chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
Heat a large pan with a drizzle of olive oil.
Add chicken and cook until cooked through and marinade on the outside is starting to caramelise.
Remove from pan, slice into bite size pieces and set aside.
Add bok choy to your hot pan, if needed you can add more olive oil.
Sear on all sides until slightly softened through then remove from heat and set aside.
Add 1 tbsp olive oil to a clean pan over medium heat.
Add ½ tsp ginger and lightly sauté for 1-2 minutes.
Add in chicken stock and soy sauce.
Bring to a simmer then remove from the heat.
Assemble bowls with cooked rice, bok choy, sliced chicken.
Pour over broth and finish with spring onion, sesame seeds and chilli flakes.