Start by dicing one medium onion and placing it in the bottom of your slow cooker. Layer the boneless, skinless chicken breasts on top of the onions.

In a separate bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of Gochujang chili paste, 2 teaspoons of minced garlic, and 1 teaspoon of minced ginger. Add 2 tablespoons of honey to this mixture.

Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours.

When the cooking time is up, carefully remove the lid from the slow cooker. Use two forks to shred the cooked chicken directly in the slow cooker.

Prepare your rice while the chicken cooks. If using Uncle Ben’s Jasmine Ready Rice, simply follow the package instructions.

In individual serving bowls, begin by adding a generous portion of rice to each bowl. Top the rice with the shredded Korean chicken mixture.

Whisk together ¼ cup of mayonnaise, 1 tablespoon of Gochujang, and a splash of soy sauce to create the Spicy Korean Mayo.

Your Korean Chicken Rice Bowls are now ready to serve! Garnish with optional toppings if desired.