In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
Clean and trim the fat off the chicken thighs.
Place the chicken into the slow cooker.
Pour sauce over the meat and mix.
Cover with lid and cook on low for 4 hours.
Remove the chicken and place on a plate/bowl. Shred the chicken then cover with foil and set aside.
In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker.
Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook over a stovetop on medium high for 8-10 minutes or until it thickens.
When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.