Cook the brown rice according to package instructions and spread it on a baking sheet to cool for about 30 minutes.

In a large mixing bowl, combine the cooled brown rice with shredded chicken, carrots, bok choy, peas, cilantro, and green onions. Toss gently.

In a small bowl, whisk together garlic, orange juice, orange zest, soy sauce, sesame oil, honey, rice vinegar, and canola oil until well blended.

Drizzle the dressing over the salad mixture and gently toss until everything is coated.

Serve immediately or refrigerate in an airtight container for up to three days.