Place chicken thighs into a 5-6 quart slow cooker.
In a medium bowl, whisk soy sauce, honey, ketchup, garlic, ginger, sesame oil, and pepper flakes.
Pour sauce over chicken, cover, and cook on low for 3-5 hours or high for 2-3 hours.
Remove chicken, shred with forks.
Mix cornstarch with water and stir into the slow cooker.
Return shredded chicken, cook 15-20 minutes on high until thickened.
Serve over rice or noodles with toppings.
