Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the mushrooms. In a bowl, combine the crispy onions and up to half the chili crisp, depending on how spicy you'd like the dish to be.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy, sliced mushrooms, and sautéed aromatics; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the soy glaze and as much of the remaining chili crisp as you'd like. Cook, stirring frequently, 30 seconds to 1 minute, or until combined.

Carefully add the rice, pulled chicken (tearing the pieces apart before adding), and 1 1/2 cups of water (or 3 cups for 4 servings); season with salt and pepper. Cook, stirring occasionally and breaking the rice apart with a spoon, 3 to 4 minutes, or until combined and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup garnished with the spicy crispy onions. Enjoy!