How to Make It
Preheat broiler to high. Whisk marmalade, tamari, vinegar, and chili-garlic sauce in a small bowl. Toss together bok choy, 1 tablespoon oil, and ¼ teaspoon salt in a large bowl.
Season chicken with ¾ teaspoon salt. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium. Add chicken, skin side down, and cook, without disturbing, until skin is golden brown, 8 to 10 minutes. Flip chicken skin side up; arrange orange slices and bok choy in skillet, sliding orange slices under chicken. Drizzle marmalade sauce over chicken and bok choy.
Transfer skillet to oven and broil until a thermometer inserted in thickest portion of chicken registers 165°F and bok choy is tender, 6 to 8 minutes. Let rest for 10 minutes.
Meanwhile, bring coconut milk, ⅓ cup water, and remaining ¼ teaspoon salt to a boil in a medium saucepan over medium-high. Stir in rice and reduce heat to medium-low. Cook, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Serve chicken over rice with bok choy and orange slices. Drizzle with pan sauce and top with scallions.