Ginger Honey Sauce

1. In a small bowl or cup, combine 1 Tbsp cornstarch and 1 Tbsp water to make a smooth slurry. Set it aside.
2. In a saucepan, add 1/2 cup ginger honey, 1/8 cup molasses, 1/8 cup brown sugar, 1/8 cup soya sauce, 1 tsp sriracha, and 1 Tbsp grated fresh ginger. Bring the mixture to a gentle boil over medium heat, stirring so the brown sugar dissolves.
3. Stir the 1 Tbsp cornstarch and 1 Tbsp water slurry again, then slowly pour it into the simmering sauce while stirring.
4. Cook for about 1 to 2 minutes, until the sauce thickens enough to coat the back of a spoon. Remove from the heat.

Chicken

1. Season 1 tray mixed chicken pieces with salt, black pepper, and 1 tsp garlic powder.
2. If your chicken tray contains large pieces, try to keep the pieces similar in size so they cook more evenly.
3. Line your slow cooker with a slow cooker liner or parchment paper if you like. This is optional, but it makes cleanup much easier.
4. Add the seasoned chicken and pour over the ginger honey sauce.
5. Add 1/2 cup water around the chicken.
6. Cover and cook on High for about 2 1/2 hours, or until the chicken reaches a safe internal temperature of 165⁰F (74⁰C) at the thickest part.
7. Cooking time can vary depending on the size of the chicken pieces and your slow cooker, so check with a meat thermometer rather than relying only on the clock.
8. Once the chicken is fully cooked, carefully transfer the pieces to an ovenproof baking dish or lined baking sheet.
9. Keep the cooking sauce in the slow cooker for serving, if you’d like to use it as a dipping sauce. 
10. Return the skillet with the 2 Tbsp bacon fat to low heat.
11. Add 1/4 cup honey and 3 Tbsp Worcestershire sauce. Stir just until the mixture bubbles and becomes glossy, then remove it from the heat. Don’t overcook it, or the glaze can harden.
12. Brush the cooked chicken generously with the honey bacon glaze, then scatter over the crumbled 6 slices bacon.
13. Place the chicken under the grill and cook until the glaze is bubbling and caramelized, watching closely because honey can catch quickly. Turn the chicken, brush with more glaze, add any remaining bacon, and grill the other side until sticky and caramelized.
14. If you want extra sauce for dipping, bring the reserved slow cooker sauce to a full boil in a saucepan before serving, then simmer briefly until hot and safe to serve.

Bacon Glaze

1. While the chicken is cooking, fry 6 slices bacon in a skillet until crisp. Transfer the bacon to a paper towel lined plate, then chop or crumble it into small pieces.
2. Carefully drain the bacon fat, leaving about 2 Tbsp bacon fat in the skillet. Don’t make the glaze yet. The honey can become very thick and sticky if it sits too long.
3. Mushroom and Egg Fried Rice
4. Heat 1 Tbsp peanut oil or vegetable oil in a large frying pan or wok over medium-high heat.
5. Add 2 cups sliced mushrooms and cook until they’re lightly browned and just tender.
6. Add 2 cups day-old cooked rice and stir well, breaking up any clumps.
7. Cook until the rice is hot and well combined with the mushrooms.
8. Push the rice and mushrooms to the sides of the pan to make a well in the centre. Pour in 2 eggs beaten with 1 Tbsp water and let them cook for a few seconds before gently scrambling them.
9. Once the eggs are mostly cooked, stir them through the rice and mushrooms.
10. Add half of the 1 sliced spring onion, 2 dashes white pepper, 1 tsp sesame oil, and 2 tsp light soya sauce. Toss everything together and cook for another minute or two.
11. Taste and adjust the seasoning if needed.
12. Garnish with the remaining 1/2 sliced spring onion and serve the mushroom and egg fried rice alongside the sticky bacon-glazed chicken.