Asian Glazed Chicken Thighs with Rice

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• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 5 each bone-in, skin-on chicken thighs
  Ingredient note

  Source: 4 to 5 bone-in, skin-on chicken thighs; upper source range endpoint used for shopping.
• 3 teaspoons salt, (divided)
  Ingredient note

  Source: 3 teaspoons salt, (divided)
• As Needed black pepper
  Ingredient note

  Source seasoning: fresh ground black pepper, (to taste)
• 1 cup sliced scallions, (divided)
  Ingredient note

  Source: 1 cup sliced scallions, (divided)
• 2 tablespoons honey
  Ingredient note

  Source: 2 tablespoons honey
• 1 tablespoon chile-garlic sauce
  Ingredient note

  Source: 1 tablespoon chile-garlic sauce
• 1 tablespoon low sodium soy sauce
  Ingredient note

  Source: 1 tablespoon low sodium soy sauce
• 1 each large bok choy, (thinly sliced)
  Ingredient note

  Source: 1 large bok choy, (thinly sliced)
• 1 each red bell pepper, (diced)
  Ingredient note

  Source: 1 red bell pepper, (diced)
• ½ teaspoon ground ginger
  Ingredient note

  Source: ½ teaspoon ground ginger
• 4 cloves garlic, (minced or pressed)
  Ingredient note

  Source: 4 cloves garlic, (minced or pressed)
• 1½ cups chicken broth
  Ingredient note

  Source: 1½ cups chicken broth
• 1 cup white rice
  Ingredient note

  Source: 1 cup white rice

1. Preheat oven to 375˚F.
2. Heat oil in a large skillet set over medium-high heat.
3. Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
4. Add chicken thighs to the hot oil, skin-side down; cook for about 6 minutes, or until skin is golden brown and you can easily flip over the chicken thighs. Flip and cook for 3 more minutes.
5. In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
6. Remove chicken thighs from the skillet and transfer to a plate; set aside.
7. Return skillet to heat. Add half of the scallions to the skillet; stir in sliced bok choy and diced red bell pepper. Cook for 3 minutes, stirring often, until crisp-tender. Add ginger and garlic, and continue to stir and cook for 1 minute.
8. Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
9. Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until the chicken thighs are cooked through and rice is tender. To check for doneness, use an instant-read meat thermometer - chicken is cooked when the internal temperature registers at 165˚F.
10. Turn oven to Broil.
11. Remove the lid and broil the chicken and rice for 4 to 5 minutes or until the chicken is browned. Remove from oven and let stand for 5 minutes.
12. Remove chicken from the pan and fluff up the rice with a fork.
13. Spoon the previously prepared honey mixture over the chicken.
14. Garnish with parsley and scallions; serve.