In a bowl, whisk together the soy sauce, honey, tomato paste, chili paste, rice vinegar, freshly minced garlic, and grated ginger until well combined and smooth. This creates your flavor foundation, and I find whisking it together beforehand ensures the tomato paste and honey blend evenly without lumps, giving you a silky sauce rather than one with chunks.

Place the chicken thigh chunks directly into your slow cooker, then pour the sauce mixture from Step 1 over the chicken, stirring gently to coat all pieces evenly. Cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken reaches an internal temperature of 165°F. The low and slow cooking breaks down the chicken's connective tissue, making it incredibly tender while allowing the sauce flavors to penetrate deeply.

When the chicken is fully cooked, carefully transfer the chicken pieces to a plate using a slotted spoon. In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a slurry, then stir it into the liquid remaining in the slow cooker. Switch the slow cooker to HIGH and cook for 15-30 minutes, stirring occasionally, until the sauce thickens to a glossy, coating consistency—or for faster results, pour the sauce into a saucepan and simmer over medium-high heat for 5-10 minutes while stirring frequently.

Return the cooked chicken from Step 2 to the thickened sauce from Step 3, stirring gently to coat all pieces. Serve the chicken and sauce over warm brown rice, then top with sliced green onion and sesame seeds for freshness and crunch. I like to let the chicken rest in the sauce for a minute or two before serving—it helps it reabsorb some of that delicious glaze.