Boil 600ml of water and add rice, salt and coconut powder to it. This will prepare your rice, keeping an eye to the rice to not over cook. Whilst rice is boiling, get going with Teriyaki Chicken preparation.
Clean the Bok Choy by removing the root and separating the leaves. Cut Chicken into small pieces, and saute cashews for few mins in a non stick pan. Exercise care while shallow frying cashews as you do not want to burn them but yet a nice crunchy taste, look for cashews being turned to brownish in color, keeping heat at low to medium.
To make Teriyaki sauce, in a bowl, add honey, 2 tablespoon of soy sauce, grated ginger, crushed (or grated) garlic, and 2 tablespoon of water.
In the same pan which you used to saute cashews (I try to avoid using unwanted new pans to avoid cleaning), add little oil and stir fry Chicken, not to over cook or keep it raw.
Once chicken looks close to be being cooked, add Teriyaki sauce and let it cook for 2 mins.
Now add Boy Choi/ Choy to the pan and gently let it cook for couple of mins to ensure Bok Choy leaves are wilted.
Now serve this Teriyaki Chicken on the layer of rice, topping up with those fried cashew. Remember that its best enjoyed hot.