Season chicken with salt and pepper and brown in canola oil until lightly browned, but not cooked through. Place chicken in slow-cooker.
Combine honey, soy sauce, sweet chili sauce, ketchup, garlic powder, and lime juice and pour over chicken.
Cook on LOW for 3-4 hours or HIGH for 1 1/2-2 hours. Remove chicken from sauce, place on plate, and shred.
Add frozen vegetables to slow-cooker, cover and let cook on HIGH for about 20 minutes or until they are cooked through. Combine cornstarch and water and stir into sauce and vegetables. Return lid and cook for an additional 10 minutes or until sauce is thickened.
Return chicken to the sauce and vegetables and serve over steamed rice.