Preheat oven to 375˚F.
Heat oil in a large skillet set over medium high heat.
Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
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.
In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
Remove chicken thighs from the skillet and transfer to a plate; set aside.
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.
Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until chicken thighs are cooked through and rice is tender. To check for doneness, use an instant read meat thermometer - chicken is cooked when internal temperature registers at 165˚F.
Turn oven to BROIL.
Remove the lid and broil for 4 to 5 minutes or until chicken is browned.
Remove from oven and let stand 5 minutes.
Remove chicken from the pan and fluff up the rice with a fork.
Spoon previously prepared honey mixture over the chicken.
Garnish with parsley and scallions; serve.