Place the chicken breasts in a saucepan, add the ginger and ½ cup scallions, and cover with chicken stock. Bring to a simmer over high heat, then reduce to low, cover partially, and cook for 10 to 15 minutes or until an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let cool slightly before slicing or shredding.
Cook the rice according to the package instructions and stir in the sesame oil, sugar, fried onions, and garlic chips.
Meanwhile, place a steamer basket in a pot filled with 2 inches of water. Add the bok choy and bring to a simmer, covered. Steam for about 6 minutes, or until the base of the bok choy is just tender.
Whisk together all the sweet soy sauce sauce ingredients until well combined.
Divide the rice, chicken, bok choy, and cucumbers between serving bowls. Scatter the scallions and cilantro on top and drizzle with the sauce.