Season the chicken thighs. I like to use a blend of salt, pepper, garlic powder and paprika. Melt the lard in a large skillet. Brown the chicken thighs, skin side down first. Then turn and brown the other side. Remove thighs and set aside.
Put the onion, carrots and stems of the bok choy in the same skillet. Saute until soft. Nestle chicken thighs into the vegetables.
Add rice, chicken bone broth and leafy parts of the bok choy. Cover skillet and simmer for one hour.