Before you start, bring a full kettle of water to the boil
Cook rice - combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on, Once boiling, reduce to lowest heat to cook for 12 minutes (make sure it's still simmering). Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prepare chicken - pat chicken dry a dice into 3 cm. Add to a large bowl along with the remaining chicken ingredients. Toss well to combine.
Cook chicken - heat oil in a large fry-pan on medium-high heat. Shake excess flour off chicken and pop into pan. Cook for 5-6 minutes until cooked through and golden. You may need to do this in batches. Turn occasionally to cook on all sides. Set aside on paper towels and season with salt.
Prepare slaw - slice bok choy and add to a large bowl with remaining slaw ingredients. Mix to combine and season to taste with salt and pepper.
Prepare sesame mayo - in a small bowl, combine second measures of mayonnaise and sesame oil.
Serve rice with chicken, slaw and sesame mayo.