Ingredients

• 1340 g1340g (48oz) boneless, skinless chicken thighs, 48 oz; skinless chicken thighs
• 75 gsoy sauce, 5 Tbsp
• 30 gsoy sauce, 2 Tbsp
• 80 ghoney, 4 Tbsp
• 60 g60g (4 Tbsp) mirin, 4 Tbsp
• 30 g30g (2 Tbsp) ginger paste, 2 Tbsp
• 15 g15g (1 Tbsp) garlic paste, 1 Tbsp
• 100 g100g (1/2 cup) low-fat mayo, 1/2 cup
• 100 ggreek yogurt, plain, 1/2 cup
• 75 gsriracha, 5 Tbsp
• —kosher salt, pepper, garlic powder to taste
• —Splash of 1% Milk
• 480 g480g (2.5 cups) short grain or sushi rice, dry weight, 2.5 cups; dry weight
• 45 gcornstarch, 3 Tbsp
• 60 gwater, 4 Tbsp
• 2 stalksscallion

Instructions

1. 1.Place the chicken thighs in the slow cooker. Pour in the soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste, stirring to coat the chicken evenly.
2. 2.Cover and cook on high for 4-5 hours or low for 5+ hours until tender. Once done, lightly shred the chicken directly in the slow cooker to mix with the sauce.
3. 3.In a small bowl, combine cornstarch with cold water to make a slurry, then add it to the slow cooker. Stir well and let the mixture sit uncovered for 15-20 minutes to allow the sauce to thicken.
4. 4.While the sauce thickens, cook short-grain or sushi rice according to package instructions. Fluff with a fork once done.
5. 5.In a separate bowl, make the Yum Yum sauce by combining low-fat mayo, 0% Greek yogurt, and sriracha. Season with salt, pepper, and a pinch of garlic powder, then gradually add milk until the sauce reaches your preferred consistency.
6. 6.Mix the cooked rice into the chicken in the slow cooker, or keep them separate for easier portioning. Add chopped green onions, reserving some for garnish if desired.
7. 7.Divide into 8 servings and top each with Yum Yum sauce. Store any leftovers frozen.