Sauté shallots until just translucent. Add the coconut milk, fish sauce, soy sauce, ginger, lemongrass, garlic, and bay leaves. Bring to a boil and reduce to a simmer.
Add the chicken thighs and simmer for 10 minutes. Flip the chicken and simmer for another 10. Finish the chicken with lime juice.
Take the chicken out of the poaching liquid and set it aside to cool. Drain the poaching liquid and pour 1/3 cup of it into a small bowl.
Add the tahini, honey, and sesame oil. Whisk to combine. Taste and add additional soy sauce, if desired.
Place the rice, bok choy, and sugar snap peas in a large bowl. Add the dressing and toss to coat. Divide the salad across four bowls.
Top each bowl with the chicken, mango, and shaved radish. Finish with a sprinkling of shichimi togarashi and fresh mint leaves, if desired.
Coconut Poached Chicken Salad with Wild Rice & Bok Choy