Cook the coconut rice: In a small pot, bring 2 cups coconut milk (we sent more), 1 cup water, and a pinch of salt to a boil. Add the brown rice, cover, and reduce to a low simmer for 25-30 minutes, until tender. Set aside, covered, until the rest of the meal is ready.

Prep the ingredients: 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 and mince or grate about 1 tablespoon ginger. Cut the chicken into thin strips.

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

Heat a drizzle of 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 strips to the pan and cook for 1-2 minutes per side, until golden brown. Set aside.

Heat another drizzle of oil in the same pan over medium heat. Add the bok choy to the pan and cook, tossing, for 4-5 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, 1-2 minutes.

Serve the teriyaki chicken on a bed of coconut brown rice and sprinkle with the cashews and sesame seeds. Drizzle any remaining sauce over the plate and enjoy!