1. In a large resealable plastic bag, place the chicken thighs.

2. In a bowl, mix soy sauce, rice vinegar, brown sugar substitute, honey substitute, garlic, ginger, and green onions to make the marinade.

3. Pour half of the marinade over the chicken in the bag. Seal and refrigerate for 2 hours, flipping once halfway. Refrigerate the remaining marinade separately.

4. Start cooking the rice in a rice cooker or stovetop.

5. Preheat the air fryer to 400°F for 14 minutes.

6. Cook half the chicken in the air fryer, flipping halfway. Repeat with the second half.

7. While chicken cooks, rinse bok choy, slice lengthwise, and heat a large pan over high heat. Add a bit of oil or cooking spray.

8. Sear bok choy cut-side down for 2 minutes, flip for 1 minute, then flip back. Add a splash of reserved marinade for flavor and cook until lightly browned. Remove from heat.

9. In a small saucepan, bring remaining marinade to a boil, then reduce to a simmer.

10. Once all chicken is cooked, return all pieces to the air fryer for an additional 2 minutes to crisp.

11. Assemble bowls: Add ½ cup cooked rice to each of 4 containers, then divide chicken and bok choy evenly.

12. Drizzle with warm sauce and garnish with extra green onions and sesame seeds if desired.