This recipe is primarily for grilling, but making some variation on the sauce and then marinading the chicken in it, then cooking it in a wok, taking the chicken out, reducing the sauce and so forth, would work well.
1 1/2 cups water
1 cup soy sauce
1/4 cup rice wine or dry sherry
2 Tbs firmly packed brown sugar
1/2 tsp. Chinese five-spice powder
2 Tbs. minced fresh ginger
3 green onions, thinly sliced
2 lb. bone-in, skin-on chicken thighs or breast halves
1/2 lb. bok choy, quartered lengthwise
2 Tbs honey
1 Tbs Asian sesame oil
Steamed rice for serving
Other leafy greens, such as Swiss chard, kale or spinach, maybe used in place of the bok choy. Chop the leaves coarsely and cook just until tender. The spinach will need to cook for only a few seconds.
Preheat a grill to high heat (I would just modify this to cook on the stove top or broiler)
Set a Dutch oven or deep fry pan on the grill. Combine the water, soy sauce, wine, brown sugar, five-spice powder, ginger and green onions in the pot. bring to a boil, then reduce the grill temperature to medium heat. Submerge the chicken pieces, skin side up, in the liquid and simmer gentle for 8 minutes. Turn the pieces over and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes more.
Using tongs or a slotted spoon, transfer the chicken to a platter and cover with aluminum foil. bring the braising liquid to a boil, add the bok choy and cook until tender, about 3 minutes. using tongs or a slotted spoon, transfer the bok choy to the platter.
Return the braising liquid to a boil and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Move the pot to the side of the grill. Place the chicken on the grill, brush with braising liquid and grill for about 2 minutes per side. Arrange the chicken on top of the bok choy on the platter. Pour any remaining braising liquid over the chicken and bok choy and serve with steamed rice.