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Add diced chicken breast to a slow cooker with soy sauce, rice vinegar, sriracha, minced garlic, honey, chili crisp, garlic salt, and black pepper
Mix well and cook on high for about 3 hours
While chicken cooks, prepare yum yum sauce by mixing light mayo, ketchup, rice vinegar, garlic salt, sugar, smoked paprika, onion powder, and black pepper in a bowl until smooth
Combine cooked day-old rice with soy sauce and sesame oil until it changes color
When chicken is ready, add frozen veggies, cooked eggs, and the prepared rice to the slow cooker
Cook for an additional 30 minutes
Top with sesame seeds and fresh green onions
Portion out ⅒ of the final dish into air-tight meal prep containers for freezing
To reheat: remove lid, add 1-2 Tbsps water, cover with wet paper towel, and microwave for 5-6 minutes, stirring halfway through