Step 1

In a medium bowl, combine honey, soy sauce, tomato paste, apple cider vinegar, garlic, black pepper and red pepper flakes. Whisk until well combined.

Step 2

Place the chicken in the slow cooker. Pour the sauce over the chicken.

Step 3

Cover and cook on low for 4-5 hours or high for 2-3 hours, or until chicken is cooked through to at least 165° F and tender. If using boneless chicken thighs, cook on low for 4-6 hours or high for 2-4 hours.

Step 4

Remove the chicken to a clean bowl or cutting board and let it rest for a few minutes.

Step 5

Meanwhile, in a small bowl, stir together the 1 tablespoon cornstarch and 1 tablespoon water. Stir this cornstarch slurry into the sauce in the slow cooker. Cover and cook on high for 10-20 minutes, until the sauce thickens slightly.

Step 6

Shred the chicken and return it to the sauce in the slow cooker.

Step 7

Serve chicken and sauce over rice, garnished with chopped green onions or cilantro.