Plan on assembling the chicken in the crock pot on the morning that you make this recipe. In the crock pot whisk together chili sauce, apricot jam, honey, chili garlic sauce, and corn starch until the ingredients are evenly combined, and there are no corn starch lumps. Stir in and coat the chicken. Cook on low for 6 hours.
About 45 minutes before dinner, combine 1 C of black rice that has been rinsed with 2 C of water and a pinch of salt in a saucepan. Bring to a boil and then reduce to a simmer. Simmer for 30-40 minutes, or until all of the liquid has been absorbed.
While the rice is cooking, prep your vegetables by julienning your carrots and daikon. Remove the stem from your senposai leaves.
Once the rice is cooked, stuff the wraps. First stack a layer of carrots and daikon, then black forbidden rice, and finally the chicken from the crockpot.
To roll the wrap, tuck 2 sides of the leaf in towards the filling and then roll the from the ends the way you would a regular wrap. Cut the wrap in half using a sharp knife.
Once the the wraps are assembled, add 1/4 C of hot water to the crockpot and whisk it together with the remaining sauce. Evenly divide the sauce into small dishes before serving with the wraps.