Before starting, preheat the oven to 425˚F. Wash and dry all produce. Bring broth concentrate, half the garlic salt and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. While broth comes to a boil, thinly slice green onions. Trim, then halve snap peas. Cut bok choy into 1-inch pieces. Peel, then mince or grate garlic.

Once broth is boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove pan from heat, then transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min. (NOTE: Don't overcrowd the pan! Sear chicken in batches, if needed, using 1/2 tsp oil for each batch!)

While chicken roasts, heat the same pan over medium-high. When hot, add 1/2 tsp oil (dbl for 4 ppl), then bok choy and snap peas. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic and cook, stirring often, until fragrant, 30 sec.

While veggies stir-fry, heat a small pot over medium. When hot, add 1 tsp oil, then half the green onions. Cook, stirring often, until tender, 1 min. Add hoisin sauce, chili garlic sauce and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until warmed through, 1-2 min. Cover and set aside, off heat.

Fluff rice with a fork, then stir in remaining green onions. Thinly slice chicken. Divide rice between plates, then top with veggies and chicken. Spoon sauce over chicken.