Begin by lightly seasoning the boneless, skinless chicken thighs or breasts with salt and black pepper on both sides. Place the chicken pieces into the bottom of your slow cooker.

In a medium bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, grated ginger, rice vinegar, and red pepper flakes. Pour the sauce mixture over the chicken.

Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is tender.

If a thicker sauce is desired, remove the chicken once cooked, create a slurry with cornstarch and water, stir into the sauce, and cook until thickened.

Garnish with sesame seeds and chopped green onions before serving, and pair with steamed rice or vegetables.