Slow-Cooker Chicken-Rice Stew

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4 skinless, boneless chicken thighs (about 1 1/4 pounds)

1 teaspoon toasted sesame oil

6 thin slices fresh ginger, plus 1 teaspoon finely grated

Kosher salt and freshly ground pepper

2/3 cup jasmine rice

4 cups low-sodium chicken broth

3 tablespoons vegetable oil

10 cloves garlic, finely chopped

1 head bok choy, stems thinly sliced, leaves chopped

1 tablespoon fish sauce

3 scallions, thinly sliced

Soy sauce and hot sauce, for topping Lime wedges, for serving