Cook the rice: In a small pot, bring the coconut milk, 1 cup water, and a pinch of salt to a boil. Add the basmati rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Set aside, covered, until the rest of the meal is ready.

Wash and dry all produce. Trim and discard the root end from the bok choy, then thinly slice the white parts, leaving the green leaves whole. Mince or grate the garlic. Peel, then mince or grate 4 teaspoons ginger. Cut the chicken into thin strips.

Make the teriyaki sauce: In a small bowl, combine the soy sauce, ginger, garlic, honey, and 2 Tablespoons water.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the chicken on all sides with salt and pepper. Working in batches, add the chicken to the pan and cook for 1-2 minutes per side, until golden brown. Remove from the pan and set aside.

Heat another large drizzle of olive oil in the same pan over medium heat. Add the bok choy to the pan and cook, tossing for 3-4 minutes, until tender. Season with salt and pepper. Return the chicken to the pan along with the teriyaki sauce. Increase the heat to medium-high and toss until the sauce is thickened, for 1-2 minutes.

Plate and serve: Serve the glazed teriyaki chicken on a bed of coconut rice and sprinkle with the cashew pieces and sesame seeds. Enjoy!