Bring the chicken stock and garlic to a boil in a saucepan. Add the cous cous, stir to combine, then put a lid on and steam for 10 minutes until the cous cous has absorbed all the stock. Remove the lid, fluff the cous cous with a fork to separate the grains, then mix through the spring onion and check the seasoning.
In a bowl, add the chicken thigh, onion powder, garlic, and seasoning to taste, and mix well to combine. In a separate bowl, whisk together the honey, sriracha sauce, apple cider vinegar, and sesame oil.
Place a large pan over medium-high heat, add the peanut oil, and sear the chicken for 10 minutes. Add the honey sauce and cook for 2 minutes to reduce it down into a glaze that coats the chicken well. Stir through the sesame seeds, check the seasoning, and remove from the heat.
Place a clean pan or wok over medium-high heat, add the peanut oil, baby bok choy, and pak choy, and stir-fry for 4-5 minutes until slightly charred and al dente. Season to taste, mix well, and remove from the heat.
Serve in meal prep containers, evenly distributing each element between the 5 containers.