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Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden brown. Turn and cook for a further 2 minutes. Transfer to a plate. Repeat with the remaining chicken.
Meanwhile, combine the honey, soy sauce, tomato sauce and garlic in a small bowl.
Pour 125ml (½ cup) water into a slow cooker, to just cover the base. Arrange the chicken, skin-side up, and as close to a single layer as you can manage. Brush generously with the sauce mixture, then pour in the remaining mixture.
Cover and cook on Low, carefully rearranging the chicken pieces halfway through cooking to place any that were on top underneath, for 6 hours.
Sprinkle chicken with coriander and serve with steamed greens and rice.