Season the wings with the red curry powder, salt, garlic powder, onion powder, and cayenne.
Add the seasoned wings to the preheated grill, and let cook for about 7-8 minutes per side. Or until the internal temperature reaches 165°F.
While the chicken it cooking, make the sauce by mixing all of the sauce ingredients together in a pan. Bring to a simmer, and let simmer over low heat.
In a wok, heat the olive oil over medium-high heat. Stir fry the bell pepper, bok choy, onion, and carrot until tender-crisp.
Add the crushed garlic and sauté for another 30-60 seconds.
Add the vegetables to the sauce.
When the chicken is done cooking, toss them in with the sauce and vegetables and serve hot over rice.