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Tip the chicken pieces into the slow cooker. Scatter over the garlic and ginger, then stir through the honey, soy sauce, ketchup, vinegar, chilli flakes (if using) and stock to coat the chicken. Cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the chicken is tender but still holding its shape.
Mix the cornflour with 2 tbsp cold water to make a smooth paste, then stir this into the cooking liquid. Cook on high for 10 mins, or until the sauce has thickened, stirring occasionally. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Stir through some cooked egg noodles, then scatter over the peanuts if using and sliced spring onions to serve.