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Heat the olive oil and sesame oil in a large pot over medium heat. Add the onion, garlic and ginger. Cook for 3–5 minutes until fragrant.
Pour in the chicken stock. Add the soy sauce, rice vinegar, turmeric and ground coriander.
Add the chicken thighs and bring to a gentle simmer. Cover and cook for 20–25 minutes, until cooked through.
Remove the chicken, shred it with two forks, then return it to the broth.
Add the bok choy and spring onions. Simmer for another 3–4 minutes.
Stir in the lime juice and season with salt and black pepper to taste.
Cook the basmati rice separately according to the packet instructions.
To serve, place a scoop of basmati rice in each bowl and ladle the hot chicken soup over it. Finish with sesame seeds, fresh coriander, chilli oil and a squeeze of lime.