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Mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger together in a small bowl and set aside.
Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook on high for 3-4 hours.
Remove and drain the chicken and set aside in a large bowl.
Shred thoroughly with two forks.
Transfer the leftover sauce into a saucepan and add water mixed with the cornflour. Reduce over a medium heat until thick.
Add the chicken to the sauce and mix thoroughly.
Serve over a bed of rice with spring onions and sesame seeds!