Add the chicken breast to the bottom of the slow-cooker. Add in all the other ingredients except for the lime juice then mix together so the chicken and veggies are all coated.
Set to high for 3 hours, or low for 6 hours. While the chicken and veggies cook, you can prep the coleslaw, rice and any other toppings you choose to include.
Once it has finished cooking remove the chicken and shred using 2 forks. Return back to the slow-cooker then stir in the lime juice. Taste and add more lime juice, salt and pepper if needed.
Make the Coleslaw
Add the shredded cabbage into a medium bowl and mix in the fresh cilantro.
In a small bowl or ramekin, add the oil, lime juice, honey, garlic, diced jalapeno, salt and pepper. Whisk together then mix it into the cabbage and cilantro mixture.
Make the Rice
Make the rice according to package directions on the stovetop or using a rice cooker. You want about 2 cups cooked rice, which is typically 3/4 cup - 1 cup uncooked rice. Check your package directions as it will differ depending on the type and brand.
Construct the Fajita Rice Bowls
For a grab and go lunch, divide the cooked rice between 4 containers and top with the fajita mixture. Store in the refrigerator. Reheat in the microwave just before eating, then top with some of the coleslaw. Top with cherry tomatoes, salsa, avocado or any toppings of choice! Enjoy!
Optional Toppings: Diced avocado Plain greek yogurt or sour cream Salsa Hot sauce Halved Cherry tomatoes Lime wedges to use before eating Fresh cilantro for garnish.