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Place chicken breasts in a slow cooker. Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.
Cover and cook on high for 3–4 hours or low for 4–5 hours.
While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.
Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.
Add the cooked rice to the slow cooker and stir everything together until evenly mixed.
In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.
Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep.
Store frozen. To reheat, simply cover and microwave for ~3-4 minutes, add a splash of water or broth if needed, and microwave another 1-2 minutes to finish.