1 & 1/2 pounds boneless, skinless chicken thighs

salt and pepper

1 cup honey

1/2 cup low-sodium soy sauce

1/4 cup ketchup

1 tablespoon vegetable oil

1 tablespoon sesame oil

1/2 cup diced sweet onion

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

4 teaspoons cornstarch

6 tablespoons water

1/2 tablespoon sesame seeds

3 scallions, diced

cooked white rice, for serving

Lightly season both sides of chicken with salt and pepper; transfer to a 6-quart crockpot coated with nonstick cooking spray.

In a medium bowl, whisk together the honey, soy sauce, ketchup, vegetable oil, sesame oil, onion, garlic, and red pepper flakes. Pour over the chicken.

Cook on low for 3 to 4 hours (or until an internal temperature reaches 165F.)

Remove chicken from the crockpot, but leave the sauce.

Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into the crockpot. Stir to combine with the sauce.

Replace the lid and cook the sauce on high for 10 more minutes or until slightly thickened.

Leave chicken pieces whole or shred them into bite-size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.