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Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well
Pour marinade 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 chicken from pan and set aside
Add bok choy to the hot pan, adding more olive oil if needed
Sear bok choy on all sides until softened through, about 5 minutes total, then remove from heat
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 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