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Season the chicken with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp honey, 1 tsp rice vinegar, and ½ tsp chili powder. Ideally marinate for at least 30 mins. Place in the air fryer basket and cook at 180°C for 18–20 minutes, flipping halfway, until golden and cooked through.
Rinse the rice and cook according to packet instructions.
While the rice cooks, heat 300ml chicken bone broth in a saucepan and whisk in 1.5 tbsp miso paste, 1 tbsp soy sauce, 2 tsp ginger, 2 minced garlic, spring onions, 1 tsp rice vinegar, and chili flakes or extra chili powder. Simmer gently for 30 minutes, then strain for a smooth, flavourful broth.
Heat a drizzle of oil in a frying pan, add the halved pak choi cut-side down, and sear for 2–3 minutes until golden.
Place the cooked rice in a bowl, pour over the strained miso-ginger broth, and top with pak choi and sliced chicken. Garnish with extra spring onions and sesame seeds. Optional: drizzle with chili oil, sesame oil, or a squeeze of lime.