First, mix honey, soy sauce, ketchup, minced garlic, and sriracha in a bowl.
Then, place chicken and onion into a large crock pot and pour on the sauce. Turn the crockpot to high and let cook for 1.5-2 hours. Alternatively, cook on low for 6-8.
At 1.5 hours, check the chicken breasts to see if they are fully cooked (not pink in the middle). Once they are cooked, take the chicken breast out and shred them using two forks.
Before placing the shredded chicken back into the crock pot, add 1 tablespoon of cornstarch to the sauce and whisk until it dissolves. Place the shredded chicken back into the pot, add sesame seeds, mix with sauce, and let cook for an additional 30 minutes on high.
Serve with white sticky rice, steamed broccoli, and more sesame seeds.