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Start by placing the chicken breast in the crock pot and seasoning it with salt, pepper, paprika, onion powder, and crushed red pepper flakes.
Next, add the minced garlic, rice vinegar, sriracha, low-sodium soy sauce, powdered peanut butter, sesame oil, lime juice, honey, and coconut milk to the pot.
Mix all the ingredients well, cover the crock pot, and cook on high for about three and a half to four and a half hours, or until the chicken is fully cooked and can be easily shredded.
Once the chicken is cooked, shred it using two forks.
Add the frozen vegetables to the crock pot, cover it again, and let the veggies warm for approximately fifteen minutes.
Finally, stir in the cooked brown rice, mix everything together, and let it sit for a short while to heat through.
Portion the chicken, vegetable, and rice mixture into meal-prep containers, aiming for about two cups per serving.