1-Prepare the chicken: Place 1 1/2 pounds of boneless, skinless chicken breasts in the bottom of your slow cooker. For even cooking, try to use pieces of similar thickness.

2-Make the sauce: In a small bowl, whisk together the following ingredients until well combined: 2 teaspoons minced garlic, 2 teaspoons minced ginger, 1/4 cup honey, 3 tablespoons brown sugar, 1/2 cup low sodium soy sauce, 2 teaspoons toasted sesame oil, and 2 tablespoons rice vinegar.

3-Combine and cook: Pour the sauce mixture over the chicken in the slow cooker, ensuring each piece is well coated. Cover with the lid and cook on HIGH for 3 hours or LOW for 5-6 hours.

4-Shred the chicken: Once the chicken is cooked through and tender, remove it from the slow cooker and shred using two forks.

5-Strain the liquid: Carefully pour the liquid from the slow cooker into a saucepan through a fine-mesh strainer to remove any bits.

6-Create a slurry: In a small bowl, dissolve 2 tablespoons cornstarch in 1/4 cup cold water, stirring until smooth with no lumps.

7-Thicken the sauce: Bring the strained liquid to a simmer over medium-high heat. Gradually whisk in the cornstarch mixture and continue stirring until the sauce comes to a boil. Cook for 1-2 minutes until the sauce thickens to your desired consistency.

8-Combine and serve: Return the shredded chicken to the thickened sauce in the saucepan and toss to coat. Serve immediately, garnished with 1 tablespoon sesame seeds and 2 tablespoons sliced green onions.