I kept the garlic and ginger whole and slightly mashed them with my knife for a mild flavor. You can also do large slice for the ginger. For garlic, I would just smash them without cutting. Keeping the aromatics whole also make it easy to fish them out later, and directly serve the sauce without any solid pieces in it.

It’s my regular go-to recipe. Delicious, fast and easy.

I’m pretty sure you can cook this one on stove top. I actually think the bok choy will cook better this way (you can either steam them by cooking them in the pan with a bit of water and cover the pan, or blanch them).
For your second question, I think you forgot to type what you want to omit from the recipe.

Maggie, the chicken was fantastic and your directions adapting from salmon to chicken were perfect. Thank you so much !