Prepare the Slow Cooker: Start by placing the diced onion at the bottom of your slow cooker. Lay the boneless, skinless chicken breasts on top, ensuring they are evenly spread out.

Mix the Sauce: In a medium bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until well combined.

Cook the Chicken: Set your slow cooker to low and cook for 6 to 8 hours. If you're in a hurry, 4 hours on high will also work.

Shred the Chicken: Once cooked, remove the lid and use two forks to shred the chicken directly in the slow cooker.

Prepare the Rice: While the chicken is shredding, prepare your Uncle Ben's Jasmine Ready Rice or preferred rice according to package directions.

Assemble the Bowls: Divide the prepared rice among six bowls, topping each bowl with the shredded chicken mixture.

Make the Spicy Korean Mayo: In a small bowl, whisk together mayo, additional Gochujang, and a splash of soy sauce until smooth and creamy.

Serve and Enjoy: Drizzle the spicy Korean mayo over each bowl and garnish with scallions or sesame seeds, if desired.