In a pot combine all the ingredients except the toasted sesame seeds, the cornstarch and half of the water (only add 1/4 cup at this point). Bring to a boil over high heat, reduce to medium low and simmer for 5 minutes. In a small bowl combine the starch and remaining 1/4 cup water, then add to the pot. Bring to a simmer whisk together to thicken evenly and prevent clumping. After 1-2 minutes, turn off the heat and add the toasted sesame seeds. Pour into a jar and store in the fridge. Will keep for a month or longer in the fridge.

Season the boneless skinless thighs with salt and pepper, and cook in a sauté pan with the avocado oil on medium high for 3-4 minutes each side until done. Remove the chicken from the pan and add the bok choy and cook until done. Remove the bok choy then add the purple cabbage and sesame oil, along with a pinch of salt and pepper. Cook on high for 1-2 minutes until just beginning to look translucent. Remove from the pan.

Add the chicken back to the pan over medium heat and add 1/3 cup of the glaze. Toss to coat evenly, turn off the heat, and remove the chicken to a cutting board. Slice the chicken.

Assemble the bowls with your rice first, then the cabbage and boy choy, topped with the chicken. Spoon over some of the warm sauce from the pan and sprinkle with chopped green onion. Enjoy warm.