2 lbs boneless, skinless chicken breast

black pepper, to taste

1/3 cup soy sauce

1/4 cup honey

1/4 cup tomato paste

3 tbsp rice wine vinegar

2 cloves garlic, minced

1 tbsp water

1 tsp sesame oil

1 tsp onion powder

1 tsp sriracha hot chili sauce, or more to taste

1 heaping tbsp cornstarch

1/4 cup water

1/2 tbsp sesame seeds

2 medium scallions, chopped for garnish

Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce

Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker.

Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.