Heat a drizzle of olive oil in a large pot. Add the shallots and ginger. Season well with Cape Herb & Spice Korean BBQ Seasoning. Cook until fragrant and then pour in the chicken stock.Bring to a very gentle, barely there, simmer.Add the chicken breasts and poach them for about 12 minutes depending on their size. Remove chicken and set aside to rest for 5 minutes, then shred. Add jasmine rice to the soup pot and give it a very brief stir to mix. Place the lid on the pot and cook for 10 minutes. Return shredded chicken to the pot and add the bok choi, lime juice and lime zest. Taste to adjust seasoning. Serve soup in warm bowls sprinkled with fresh spring onion and with a little extra lime on the side for squeezing over. Enjoy!