Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 11/4 cups water and a big pinch of salt to a boil in a small pot. Mince garlic. Remove outer layers from lemongrass until you get to the tender core. Finely mince core. Halve limes. Trim bottom root ends from bok choy; cut stalks and leaves into 1-inch pieces.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken to pan skin-side down. Cook until skin is browned and crisp, about 4 minutes. Flip and cook on other side until browned, 3-4 minutes. Transfer to a foil-lined baking sheet. Roast in oven until no longer pink in center, 15-20 minutes.

Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Remove from heat and let stand, covered, until rest of meal is ready.

Carefully pour out all but 1 TBSP grease from pan used for chicken. Reduce heat under pan to low and add garlic and lemongrass. Cook until fragrant, about 30 seconds. Stir in soy sauce, honey, 1 tsp fish sauce (we sent more), 1 TBSP sugar, juice from two lime halves, and sriracha (to taste). Let simmer until thick and syrupy, 2-3 minutes. Transfer mixture to a small bowl and wash out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add bok choy and cook, tossing occasionally, until tender, about 3 minutes. Season with salt, pepper, and a squeeze of lime. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and continue roasting until glaze is tacky and has lost some of its shine, about 2 minutes.

Remove chicken from oven and brush with remaining glaze. Fluff rice with a fork. Divide rice, bok choy, and chicken between plates. Tear cilantro leaves from stems and scatter over top. Cut any remaining lime into wedeges and serve on the side.