Prep chicken & rice: Into a medium bowl, finely grate 1 teaspoon each of ginger and garlic. Add chicken breasts and thighs, 2 teaspoons salt, 1 teaspoon sugar, and 1 teaspoon sesame oil; mix until chicken is evenly coated. Set aside while prepping ingredients, at least 15 minutes. In a fine mesh sieve, rinse rice until water runs clear; drain well.

Prep ingredients: Finely chop shallot. Finely chop 1 teaspoon garlic. Finely grate 1 tablespoon plus 1 teaspoon ginger. Trim scallions, finely chop. Trim ends from bok choy, then halve lengthwise (quarter, if large). Rinse well under cold water to remove any grit; place in large microwave-safe bowl. Combine scallions, 1 tablespoon ginger, and ½ teaspoon salt in a small heatproof bowl.

Begin rice: In a medium heavy pot, heat 2 tablespoons neutral oil over medium. Add shallots, garlic, and remaining ginger. Cook, stirring frequently, until shallots are softened, 2–3 minutes. Add rice and cook, stirring frequently, until grains are translucent, about 1 minute. Add 2 packets broth concentrate and 2 cups water.

Cook chicken & rice: Rinse chicken to remove salt and sugar; pat dry. Place chicken in a single layer over rice; bring mixture to a boil over high heat. Cover and cook over low heat until chicken is cooked, rice is tender, and liquid is absorbed, about 20 minutes. Remove from heat and rest, covered, for 10 minutes. In a small skillet, heat ¼ cup neutral oil over high heat until smoking.

Make sauces: Pour hot oil over ginger-scallion mixture and stir; cool to room temperature. In 2nd small bowl, stir together Sriracha, 2 teaspoons sugar, 1 teaspoon each of broth concentrate and vinegar, and 2 tablespoons hot water. In a 3rd small bowl, stir together kecap manis, remaining broth concentrate, 1 teaspoon sesame oil, and 2 tablespoons hot water.

Finish & serve: Microwave bok choy, covered, until crisp-tender, 2–4 minutes. Drain off excess water; season lightly with salt. Transfer chicken to a cutting board; brush with remaining sesame oil. Fluff rice with a fork. Slice chicken and serve with rice, bok choy, and sauces. Enjoy!