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Combine peanut butter, white miso, soy sauce, maple syrup, rice vinegar, ginger, garlic, and spices to make the peanut miso marinade.
Add half of the peanut miso sauce to the chicken thighs along with a splash of chicken bone broth or water.
Cook the chicken in the slow cooker on high for 3-4 hours or low for 4-5 hours.
Once cooked, add the remaining half of the peanut miso sauce and mix well.
Prepare the rice according to package instructions.
Assemble the rice bowls by evenly distributing the peanut miso chicken, steamed rice, and green onions into 7 meal prep containers.
Store the containers in the freezer and microwave to reheat before serving.