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Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
Pour over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
Add 2 tbsp olive oil to a large skillet over medium heat.
Add chicken and cook undisturbed on first side for 7 minutes.
Flip and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F.
Remove from pan and set aside.
Add 1 tbsp olive oil to a clean pan over medium heat.
Add ½ tsp ginger and lightly sauté for one to two minutes.
Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
Turn off heat once simmering.
To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
Garnish with green onion, chili garlic oil and sesame seeds.