First, whisk together the honey, low-sodium soy sauce, tomato paste, rice vinegar, minced garlic, and chili paste in a bowl until well combined. This creates the flavorful honey garlic sauce. Place the boneless, skinless chicken thighs directly into the slow cooker, then pour the prepared sauce evenly over the chicken, ensuring it's well coated. I've found that using good quality raw honey really enhances the depth of flavor in this sauce, giving it a richer sweetness than regular honey.

Cover the slow cooker and cook the chicken on the LOW setting for 4-5 hours, or on HIGH for 2-3 hours, until the internal temperature reaches 165°F and the chicken is tender. Once cooked, carefully remove the chicken from the slow cooker and transfer it to a separate bowl. Using two forks, shred the chicken into bite-sized pieces. I always shred the chicken outside of the slow cooker to give myself more space and ensure I get all the meat off the bones, if using bone-in chicken in another recipe.

While the chicken is resting, combine the cornstarch with a tablespoon or two of cold water in a small bowl to create a slurry; this prevents lumps. Add the cornstarch slurry to the liquid remaining in the slow cooker and stir well. Increase the slow cooker setting to HIGH and cook for 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Alternatively, for quicker thickening, transfer the slow cooker liquid to a saucepan and simmer over medium heat for 5-10 minutes, stirring until thick. Return the shredded chicken to the thickened sauce in the slow cooker and stir to ensure every piece is thoroughly coated. For an even more authentic flavor, I sometimes add a touch more fresh minced garlic at this stage for a brighter garlic punch.

Serve the honey garlic chicken hot over a bed of fluffy brown rice or jasmine rice. Garnish generously with freshly chopped green onion and toasted sesame seeds for added flavor and texture. This completes a delicious and easy weeknight meal.