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Put the cubed chicken in a greased or lined slow cooker.
In a small bowl, mix together honey, low-sodium soy sauce, barbecue sauce, olive oil, minced onion, minced garlic, sesame oil, and crushed red peppers. Pour the sauce mixture over the chicken and stir to coat.
Cover and cook on low for 3-4 hours. Start checking the temperature of the chicken after 3 hours and cook until the chicken reaches 165˚F. Or cook it on high for 1 ½-2 hours and start temping the chicken after 1 ½ hours.
Remove the chicken from the crockpot and pour the sauce into a saucepan. Combine the cold water and cornstarch before stirring it into the sauce. Cook sauce over medium heat, stirring constantly until thickened. This only takes a couple of minutes.
Turn the heat down to low, add chicken to the sauce, and break any large pieces into smaller chunks. Stir to coat while simmering.
Garnish with sliced green onions and sesame seeds. Serve over rice or noodles.