Heat a drizzle of oil in a large skillet over medium-high heat. Cook chicken thighs for 4–5 minutes per side until golden brown and cooked through to 165°F. Slice if desired.
Steam the bok choy until tender-crisp.
In a small saucepan, whisk together the red curry sauce and coconut milk. Simmer for 2–3 minutes until warmed through.
Microwave the rice according to package instructions.
Serve the rice topped with chicken, bok choy, and curry sauce.