Ingredients:

• 1360g (48oz) boneless skinless chicken thighs
• 75g (5 Tbsp) soy sauce
• 30g (2 Tbsp) dark soy sauce
• 80g (4 Tbsp) honey
• 60g (4 Tbsp) mirin
• 30g (2 Tbsp) ginger paste
• 15g (1 Tbsp) garlic paste
• 3 Tbsp cornstarch (for slurry)
• 4 Tbsp cold water (for slurry)
• 480g (2.5 cups) short grain or sushi rice, dry weight
• 100g (½ cup) low-fat mayo
• 100g (½ cup) 0% Greek yogurt
• 75g (5 Tbsp) sriracha
• Salt, pepper, garlic powder to taste
• Milk (as needed for desired consistency)
• 2 stalks green onions, chopped

Instructions:

1. In a slow cooker, combine the boneless skinless chicken thighs, soy sauce, dark soy sauce, honey, mirin, ginger paste, and garlic paste.

2. Cook on high for 4-5 hours or on low for over 5 hours until the chicken is tender.

3. Prepare the corn starch slurry by mixing cornstarch and cold water in a small bowl. Add it to the slow cooker after the chicken is cooked and let it sit uncovered for 15-20 minutes to thicken the sauce. Adjust the amount of slurry according to the liquid present after cooking.

4. Meanwhile, cook the short grain or sushi rice according to package instructions.

5. For the low-cal Yum Yum sauce, mix low-fat mayo, Greek yogurt, sriracha, and seasonings to taste. Add milk as needed for the desired consistency.

6. Serve the Honey Teriyaki Chicken over rice and drizzle with Yum Yum sauce, garnishing with chopped green onions. Enjoy your healthy, delicious meal prep!