Cook the barley: in a medium pot, bring 3 cups water, the barley, and a large pinch of salt to a boil. Reduce to a simmer and cook for 35-40 minutes, until tender. Drain.

Meanwhile, prep your ingredients: chop the mint leaves, reserving a few leaves for garnish. Zest the lime, then cut into 8 wedges. Trim and quarter the bok choy. Pit the cherries: remove the stems, then cut each cherry in half. Using the tip of a paring knife, remove the pits. Roughly chop the cherries.

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the bok choy to the pan and cook 2-3 minutes per side, until softened and slightly charred. Season with salt and pepper and set aside.

Cook the chicken: in the same pan, heat another 1/2 tablespoon oil in the same pan over medium-high heat. Season the chicken on all sides with salt, pepper, and juniper. Add the chicken to the pan and cook 5-6 minutes per side, until cooked through. Set aside and cover to keep warm.

Make the cherry-lime sauce: heat 1/2 tablespoon oil in the same pan over medium heat. Add half the cherries to the same pan over medium heat. Cook, tossing, for 1-2 minutes, until softened. Add the stock concentrate, lime zest, 1 cup water, and half the chopped mint to the pan. Bring to a boil, then reduce to a simmer for 3-4 minutes, until sauce is jammy. Remove pan from heat, then stir in the remaining chopped mint. Season with salt and pepper.

When the barley is ready, divide between plates. Top with the bok choy, chicken, and cherry-lime sauce. Garnish with the remaining cherries, lime wedges, and reserved mint leaves.