Rinse the white rice under cold water until the water runs clear. Drain and set aside.
In a medium bowl, whisk together chili crisp sauce, soy sauce, honey, sesame oil, garlic powder, and ground ginger until well combined.
Place the chicken thighs in the slow cooker. Pour the chili crisp sauce mixture over the chicken, ensuring each piece is coated.
Add the chopped onion, minced garlic, diced red bell pepper, and diced carrot on top of the chicken.
Pour the rinsed rice evenly over the vegetables and chicken in the slow cooker.
Carefully pour the chicken broth over the rice and vegetables, making sure the rice is submerged.
Cover the slow cooker with the lid and cook on low for 4 to 4.5 hours, or until the chicken is cooked through and the rice is tender.
Once cooking is complete, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker and stir gently to combine with the rice and vegetables.
Taste and season with salt and freshly ground black pepper as needed.
Serve the chili crisp chicken and rice hot, garnished with sliced green onions and toasted sesame seeds.