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Preheat oven to 400 degrees.
Make the chili sauce by mixing chilis, garlic cloves, salt, pepper, sesame oil, chopped garlic, vinegar, and lemon juice in a food processor until a sauce forms.
Divide salmon and bok choy between 2 pieces of parchment paper.
Top each piece of salmon with a sprinkle of lemon juice and salt and pepper to taste.
Fold the parchment paper to seal the salmon and bok choy tightly inside. The parchment paper should form a 'packet' that will contain all the steam and juices.
Cook the salmon in the oven for 15-20 minutes. Check to make sure the salmon is cooked through and bok choy is steamed.
Divide salmon, bok choy, and rice among 2 plates.
Before serving, top salmon with chili sauce, lemon slices, and sesame seeds.