Place chicken in the bottom of the slow cooker.

In a medium bowl, whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha, and the white parts only of the scallions.

Pour the sauce mixture on top of the chicken and cook for 2-3 hours on low.

Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes, then shred with two forks or slice with a knife.

Transfer the liquid from the slow cooker to a small saucepan.

Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.

Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.

Serve immediately with sesame seeds and green onions for garnish.