1. Lightly grease the insert of your slow cooker with oil spray or a thin layer of neutral oil. Scatter the finely chopped yellow onion evenly over the bottom of the slow cooker. Trim any excess fat from the boneless skinless chicken thighs and arrange them in a single layer on top of the onions.

2. In a medium bowl, whisk together the honey, gluten-free low-sodium soy sauce or tamari, ketchup, rice vinegar, toasted sesame oil, minced garlic, grated fresh ginger, red pepper flakes, black pepper, fine sea salt, and water until the sauce is smooth and well combined.

3. Pour the honey garlic sauce evenly over the chicken and onions in the slow cooker, making sure all of the chicken is coated. Cover with the lid and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is cooked through and very tender.

4. When the chicken is done, transfer the pieces to a cutting board or large plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the sauce.

5. In a small bowl, whisk the cornstarch with the cold water until completely smooth and no lumps remain. Stir this slurry into the sauce in the slow cooker. Turn the heat to High, cover, and cook for 15 to 20 minutes, stirring once or twice, until the sauce has thickened and clings to the chicken.

6. Taste the honey garlic chicken and adjust the seasoning with an extra pinch of salt or red pepper flakes if desired. Sprinkle the sliced green onions and toasted sesame seeds over the top, then serve the saucy shredded chicken over rice, cauliflower rice, quinoa, or your favorite gluten-free grain.