Combine olive oil, minced garlic, soy sauce, sugar, and pepper in a small bowl. Pour evenly over the top of the chicken. Cover and cook on low for 6-8 hours or on high for about 4 hours.
Before serving, prepare rice as directed on package.
For the salad: shred lettuce (if necessary), halve tomatoes, and toss gently with olive oil and fresh-squeezed lemon juice.
Serve chicken over rice, drizzled with a bit of sauce from the pot. Spritz lightly with juice from the lime.
Serve with salad and fruit on the side. (Each serving 1 thigh, 1/2 cup rice, 1 cup fruit, 1 cup salad).