Set a sous-vide precision cooker to 150 degrees Fahrenheit (65 degrees Celsius). Place chicken, oil, salt, pepper, and garlic in a large zip-top or vacuum-seal bag.

Remove as much air as possible, place in the water bath, and set the timer for two hours.

When the timer goes off, remove the bag from the water bath, remove the chicken from the bag, and dry very well with paper towels. Slice chicken in half lengthwise.

Heat a large nonstick skillet over medium-high heat. Add chicken, skin side down, and sear until dark golden brown and crispy, about three to five minutes. Set aside.

Heat a medium-sized skillet with olive oil, place bok choy face down, and sear for three minutes.

In a small bowl, combine soy sauce, honey, sugar, vinegar, garlic, ginger, and sesame oil. Mix well and set aside.

Pour the glaze over the bok choy and simmer until it is reduced and starting to bubble. Flip bok choy and cook on the second side for three to five minutes.

In a large bowl, mix parsley, chives, and walnuts. Add lime or lemon juice, oil, salt, and pepper, and toss to coat.