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If needed, trim chicken breasts of excess fat. Place chicken breasts in the bottom of a slow cooker insert.
In a small mixing bowl, add soy sauce, light brown sugar, rice vinegar, honey, fresh ginger, garlic, chili garlic sauce, sesame oil, and black pepper. Whisk to combine well.
Pour over chicken and cook on LOW for 6-7 hours.
Remove chicken to a cutting board and shred.
Skim excess fat from the cooking liquid, then transfer the liquid to a saucepan. Heat over MED heat.
In a small mixing bowl, combine the slurry ingredients (water and cornstarch) until smooth, then stir into saucepan. Continue heating and stirring over MED heat for a few minutes, until sauce has thickened a bit.
Add shredded chicken back to the slow cooker. Pour sauce over chicken and toss to coat.
Serve hot, over rice, sprinkled with green onions and sesame seeds.