Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
Prep ginger and garlic. Heat sesame oil in a medium pot with a lid on medium-high heat. Cook ginger and garlic for about 1 minute, until fragrant. Add rice and boiling water measure. 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. Once rice is cooked, fluff up with a fork.
Pat chicken dry and slice into 2cm strips. Place in a large bowl along with flour and salt and mix to coat well. Add egg to same bowl. Split the yolk and toss to coat chicken. Place breadcrumbs, sesame seeds and oil in another large bowl and mix well. Place handfuls of chicken into the crumbs and turn to coat each piece well.
Spread chicken out in a single layer on 1-2 lined oven trays, ensuring pieces are not touching (or they will steam instead of crisp!). Bake chicken on upper oven rack for 10-12 minutes, until cooked through and golden brown. Season to taste with salt.
Prep bok choy. Combine in large bowl with slaw and yoghurt. Season to taste with salt and pepper.
In a small bowl, mix mayonnaise with BBQ sauce.
Serve rice topped with chicken and slaw on the side. Drizzle with BBQ mayo.