Place the diced onion at the base of your slow cooker and arrange the chicken breasts on top.
In a bowl, combine soy sauce, Gochujang chili paste, garlic, ginger, and honey, whisking thoroughly until well blended, then pour this mixture over the chicken and onions.
Set the slow cooker to low and let it cook for 6 to 8 hours to develop rich flavors.
Once cooked, shred the chicken directly in the cooker using two forks for easy serving.
Prepare the rice according to the package instructions, heating it in the microwave for about 90 seconds if using Ready Rice.
Divide the cooked rice into six serving bowls, spoon the shredded Korean chicken over each, and finish by drizzling the Spicy Korean Mayo.
For the Spicy Korean Mayo, simply stir together mayo, Gochujang chili paste, and soy sauce in a bowl until smooth and creamy, then use it as a flavorful topping.
