First Step: Prepare Ingredients
Slice chicken thighs into 1 cm pieces. Dice the onion and carrot, mince garlic and ginger, and chop bok choy stems into sticks while separating leaves. Thaw peas and baby corn if frozen. Cook rice ahead by boiling 1 cup of long grain rice with 1 1/2 cups of water, simmering until absorbed, then cool day-old rice works best for fried rice.

Second Step: Marinate Chicken
Combine chicken pieces with soy sauce, tomato sauce, rice vinegar, honey, ginger, garlic, and optional sriracha in a bowl. Mix thoroughly, marinate for at least 20 minutes or freeze for later use.

Third Step: Toast Sesame Seeds and Sauté Aromatics
Heat 1 tablespoon of peanut oil in a large skillet or wok over high heat. Toast sesame seeds for about 15 seconds, remove to set aside. Add smashed garlic, stir-fry for 20 seconds to infuse oil, then remove.

Fourth Step: Stir-Fry Vegetables
Add diced onion to the wok, stir-fry 30 seconds. Add carrot, peas, and baby corn, stir-fry for 30 seconds. Then add bok choy stems, cooking another 30 seconds until tender-crisp.

Fifth Step: Cook Fried Rice
Add cooled cooked rice to the wok along with cooking wine, soy sauce, and chicken stock powder. Stir-fry together for 30 seconds. Remove from heat and quickly toss in bok choy leaves to wilt, then transfer fried rice to a bowl.

Sixth Step: Cook Sticky Chicken
Heat remaining 1/2 tablespoon peanut oil on high heat. Remove chicken from marinade, reserving marinade. Stir-fry chicken for 1 1/2 minutes until browned but not fully cooked. Add reserved marinade and 2 tablespoons water; cook for 30 seconds until sauce thickens and becomes glossy.

Final Step: Assemble and Serve
Serve the sticky chicken atop the vegetable fried rice. Garnish with sliced shallots or scallions and toasted sesame seeds for extra flavor and crunch. Enjoy hot!