Mince the eight cloves of garlic finely. Pour the vegetable oil in a small sauce pot with the garlic and chili flakes. Heat over medium until the garlic turns a light golden brown and remove from heat. Let rest.
Clean the chicken breasts by removing any fatty tissue, cartilage, etc. Place AP flour on a small plate. Beat the egg lightly in a small bowl. Pulse the Sriracha peanuts in a food processor until coarsely ground. Add the panko to the processor and pulse a couple of times. Place this mixture in a second small bowl.
Preheat your oven to 350 degrees. Dredge the chicken breasts in flour. Submerge each in the egg mixture to coat. Place each into the crumb/peanut mixture, pressing firmly to crust on both sides.
Heat a couple tablespoons of neutral oil in a heavy cast iron or enameled pan large enough to fit all the chicken without crowding. Lay each chicken breast in carefully. Allow a couple minutes for the first side, checking to visually verify a good crust/browning. Flip, allow the same for the second side. When you have achieved the desired color, transfer the whole pan to a 350 degree oven. Set a timer for 15 minutes.
Transfer your garlic/chili oil to a small bowl.Trim the base of each bok choy as closely as possible to the leaves while keeping them intact. Quarter your bok choy. Toss the bok choy with the oil to coat.
Put your rice of choice on to cook according to the package's instructions.
Heat a grill pan to smoking hot. Place each bok choy quarter on the grill pan, in batches, without crowding, until dark charring occurs. Turn the bok choy once to char both cut sides. When finished, it should still be crispy and toothsome, but softened on the outside. Set aside.
Check your chicken. If it temps at 165, you're done. If not, continue to roast until it reaches this temperature.
When the rice is finished, gently fold in chopped cilantro, lime juice, and salt to taste.
Plate the three components. You can fold the bok choy quarters over each other, propped against the rice for an eye-catching presentation.