Begin by dicing a medium onion and placing it evenly at the bottom of your slow cooker.

Next, layer boneless, skinless chicken breasts on top of the onions, ensuring they’re flattened slightly for even cooking.

In a mixing bowl, combine ¼ cup soy sauce, 2 tablespoons of Gochujang chili paste, 2 cloves of minced garlic, 1 tablespoon of minced ginger, and 2 tablespoons of honey.

Whisk everything together until smooth and watch the colors blend to form a vibrant sauce.

Carefully pour the sauce mixture over the chicken and onions in the slow cooker.

Set your slow cooker on the low setting and cook for 6 to 8 hours.

Once the cooking time is up, remove the lid and use two forks to shred the chicken directly in the slow cooker.

If using Uncle Ben’s Jasmine Ready Rice, microwave it according to package directions (approximately 90 seconds).

To serve, spoon the hot rice into bowls, creating a generous bed for the shredded chicken.

For an extra flavor kick, prepare a Spicy Korean Mayo by mixing mayonnaise with a touch of Gochujang and a splash of soy sauce.