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Prepare the Base
Heat the avocado oil and sesame oil in a large pot over medium heat. Add the onions, garlic, ginger, and the white parts of the green onions. Season with salt and pepper. Stir often and cook until the onions become soft and golden.
Add the Broth and Seasonings
Pour in the chicken broth and stir in the tamari, rice vinegar, turmeric, and coriander. Mix well to create a fragrant, golden broth.
Cook the Chicken and Rice
Add the chicken thighs and the uncooked jasmine rice to the pot. Reduce the heat to a gentle simmer, cover, and cook for about twenty minutes until the chicken is tender and the rice has absorbed the flavors of the broth.
Shred the Chicken
Remove the chicken pieces from the pot and place them on a board. Shred them using two forks or cut them into small pieces. Return the chicken to the soup.
Add the Vegetables
Stir in the chopped bok choy and the green parts of the green onions. Continue to simmer the soup uncovered for three to four minutes until the bok choy stems are tender and bright green.
Finish the Soup
Squeeze the lime juice into the pot and give everything a final stir. Taste and adjust the seasoning if needed.
Serve and Garnish
Ladle the soup into warm bowls. Top each serving with toasted sesame seeds, fresh cilantro, and a drizzle of chili oil. Add a lime wedge on the side for a fresh, zesty touch.