Combine the chicken or vegetable stock, grated garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour in a bowl. Mix well, season to taste, and set aside.
Add the washed basmati rice, cold water, and a pinch of salt to a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Turn off the heat and let sit, covered, for 4 minutes. Fluff and set aside.
Boil a pot of salted water. Blanch the broccoli for 1.5 minutes, then add the bok choy for a further 30 seconds. Transfer both immediately to ice water to stop the cooking and retain their colour.
Heat a large pan over medium-high heat and spray with avocado oil. Sauté the drained vegetables for 2 minutes, season with salt and pepper, and remove.
In the same pan, spray with more oil and add the diced chicken thigh. Spread it out in a single layer and cook undisturbed for most of the 10 minutes, until golden. Add the lemon sauce and cook for 2 minutes, stirring constantly, until thickened. Add sesame seeds (optional) and adjust seasoning.
Divide into five 750ml meal prep containers: rice, vegetables, then chicken. Garnish the rice with black sesame seeds.