Place all ingredients in the slow cooker with the exception of the brown rice and cilantro. Cook on Low for 8 hours or High for 4 hours.
When you're ready to serve, use a pair of tongs to remove cooked chicken breasts from the broth mixture. Set aside in a bowl and use two forks to shred; set aside.
Heat the 90 Second Rice in the microwave according to package instructions and divide evenly between four bowls. Next, add shredded chicken breasts to each bowl.
Pour the remaining slow cooker broth mixture over a fine mesh strained placed over a soup pot. Discard the ginger, scallion and spices left in the strainer.
Use a ladle to cover each bowl of chicken and rice with the ginger broth. Garnish with fresh cilantro to serve.