In a large mixing bowl, combine the ground chicken, rice vinegar, soy sauce, toasted sesame oil, minced garlic, freshly grated ginger, light brown sugar, and chopped green onions. Mix thoroughly until well combined.

On a clean surface, lay out the wonton wrappers. Place a teaspoon of the chicken filling in each wrapper's center. Moisten edges with water, fold diagonally, and seal tightly. Repeat until all filling is used.

In a pot, bring the low-sodium chicken broth to a boil. Add minced garlic, dark soy sauce, and sesame oil. When boiling, stir in chopped green onions and baby bok choy, and simmer for 2-3 minutes until bok choy is tender.

Bring water to a boil in another pot. Drop in the wontons carefully and cook for 2 minutes or until they float. Strain the cooked wontons and set aside.

Ladle the broth and vegetables into bowls, add the cooked wontons, and garnish with chopped green onions.