Place frozen chicken breasts in the bottom of the crockpot.
In a small mixing bowl, whisk together garlic, honey, coconut aminos and sriracha.
Pour mixture over chicken, cover and cook on low for 6-8 hours.
Once chicken is done, remove chicken from crockpot and place in a separate bowl.
Add arrowroot flour to crockpot and whisk until the flour dissolves into the sauce.
Shred chicken and then add back into crockpot, mixing well.
Cover and continue cooking on low for 15 more minutes.
Serve over Cauliflower Fried Rice.