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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 bok choy to your hot pan, if needed you can add more olive oil. Sear on all sides until softened through then remove from heat, about 5 minutes total.
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 chili garlic oil and sesame seeds.