In a bowl, combine the lemon juice, Tamari, honey, pepper flakes, ginger, salt and pepper and whisk well.
Slowly add the sesame oil whisking until the mixture becomes a little thicker. Set aside.
Season the chicken with any rub you have available and like.
Grill it over a high heat until fully cooked.
In a pan heat the olive oil until warm. Add the mushrooms and garlic and cook for about 4 minutes over a medium heat.
Slice the bottom parts of the bok choy and add to the mushrooms.
Saute for another 3-4 minutes and the bok choy has wilted a little.
Place the brown rice in a bowl.
Drizzle about 2 tablespoons of the dressing over the rice
Top with the mushrooms and bok choy on one side.
Dice the chicken into chunks and add to the rice.
Top with the cashew nuts and fresh cilantro.
Drizzle some more dressing over the whole bowl.
Serve at once.