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In a small bowl, whisk together miso paste, 2 tbsp ginger, mirin, 3 tbsp tamari, honey, and garlic.
Place chicken thighs in a bowl or container, pour marinade over, and toss to coat. Cover and marinate for at least 30 minutes, or up to several hours.
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add chicken and cook undisturbed for 7 minutes on one side. Flip and cook for another 7 minutes, or until internal temperature reaches 165°F (74°C). Remove from pan and set aside to rest.
In the same pan (add more oil if needed), sear quartered bok choy for about 5 minutes total, turning to soften and char each side slightly. Remove from heat and set aside.
In a clean pan, heat 1 tbsp olive oil over medium heat.
Add ½ tsp grated ginger and sauté for 1–2 minutes until fragrant.
Stir in bone broth and 2 tbsp tamari, bringing to a gentle simmer. Turn off heat.
Spoon white rice into bowls.
Pour a ladle of warm broth over the rice.
Top with sliced chicken and seared bok choy.
Garnish with green onion, a drizzle of chili garlic oil, and a sprinkle of sesame seeds.