1/4cuphoisin sauce (found in the Asian section of most grocery stores)
2 1/2tablespoonsminced garlic
1-2teaspoons sriracha sauce*(found in the Asian section of most grocery stores)
optional: chopped green onions, cilantro, crushed red pepper flakes - for garnish
Place chicken in a slow cooker. In a medium bowl whisk together honey, soy sauce, hoisin sauce, garlic, and sriracha sauce (or crushed red pepper flakes). Pour sauce into the slow cooker. Cover and cook for 3-4 hours on high or 6-8 hours on low.
Use a slotted spoon to transfer chicken to a large bowl, then shred with two forks. Cover bowl with foil or a towel to keep heat in. Transfer sauce from the slow cooker to a medium sauce pan. Bring to a boil. Stir together cold water and corn starch in a small bowl until dissolved, then add to sauce pan and stir until thickened. Remove pan from heat and pour sauce over chicken.
Serve with cooked rice if desired and top with sesame seeds, green onions, and/or cilantro.