2 pounds boneless, skinless chicken (breasts, thighs, or a mixture of both)
Freshly ground black pepper
⅓ cup low-sodium soy sauce
¼ cup honey
¼ cup tomato paste
3 tablespoons rice wine vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon water
1 teaspoon toasted sesame oil
1 teaspoon onion powder
1 tablespoon Sriracha chili sauce
1 tablespoon cornstarch
¼ cup cold water
Sesame seeds and thinly sliced green onions, for garnish
Season chicken with pepper and place in the bottom of a slow cooker. In a small bowl, whisk together the soy sauce, honey, tomato paste, rice wine vinegar, garlic, ginger, water, sesame oil, onion powder and Sriracha. Pour over the chicken.
Cover and turn slow cooker to low heat. Cook for 3-4 hours, or until the chicken is tender and easily shreds with a fork.
When the chicken has finished cooking, transfer to a large bowl. Whisk together the cornstarch and remaining water in a small bowl, then add to the sauce in the slow cooker. Cover and set on high. Cook for 20-25 minutes, or until the sauce has thickened slightly. Meanwhile, shred the chicken into bite-size pieces.
Add the shredded chicken back to the slow cooker and stir to coat with the sauce. Serve with sesame seeds and green onions, if desired.