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Combine peanut butter, white miso paste, soy sauce, maple syrup, rice vinegar, grated ginger, and grated garlic in a bowl to make the peanut miso sauce
Mix the sauce until it reaches a paste consistency
Place chicken thighs in slow cooker with half of the peanut miso sauce and a splash of chicken bone broth or water
Cook on High for 3-4 hours OR on Low for 4-5 hours
Once cooked, add the remaining half of the peanut miso sauce and mix well
Season with red chili flakes, black pepper, and sesame seeds to taste
Cook short grain rice separately according to package directions
Evenly distribute peanut miso chicken, steamed rice, and green onions into 7 meal prep containers
Garnish with green onions and sesame seeds
Store frozen and microwave to reheat before serving