In a large pot, combine 2 tablespoons of avocado oil and 1 tablespoon of toasted sesame oil. Heat over medium heat for about 2 minutes, or until the oils shimmer in the pan.

Add 2 cups of thinly sliced yellow onion, 4 minced garlic cloves, 1 inch of ginger cut into matchsticks, and the white parts of 6 sliced green onions to the pot. Sauté for 5-6 minutes, stirring frequently, until the onions are soft and translucent.

Pour in 8 cups of chicken broth, followed by 3 tablespoons of tamari, 1 tablespoon of rice vinegar, ½ teaspoon of turmeric, and ½ teaspoon of ground coriander. Stir well to combine and bring the mixture to a gentle boil.

Once boiling, add 1 pound of boneless, skinless chicken thighs and ½ cup of uncooked jasmine rice to the pot. Reduce the heat to a simmer and cover. Cook for approximately 20 minutes.

Carefully remove the chicken thighs from the pot and let them cool slightly. Shred the chicken into bite-sized pieces and return to the pot.

Stir in 3 cups of chopped baby bok choy and the green parts of the sliced green onions to the soup. Simmer uncovered for an additional 3-4 minutes.

Add the juice of ½ lime to the soup, stirring well. Taste and adjust seasoning with salt and pepper if needed.

Ladle the soup into bowls, garnishing each serving with toasted sesame seeds, fresh cilantro, and optionally chili oil. Serve with lime wedges on the side.