Lightly spray the bottom of the crockpot with cooking spray. Place the chicken in the bottom of the crockpot.
Whisk together the garlic, ginger, Sriracha, soy sauce, honey, vinegar and sesame oil and pour mixture over chicken.
Cook on high for 2 to 3 hours (depending on your crockpot - mine was done at 2 hours), until chicken is cooked through. Toss in the crushed red pepper flakes or red Thai chili if desired. (You may choose to leave out the red peppers depending on your heat tolerance).
After the chicken is cooked through, whisk together the corn starch slurry and pour into the crockpot, mixing well with the sauce. Cook for another 20 minutes on high until the sauce thickens up.
Shred or cut chicken into bite-sized cubes.
Serve chicken with rice or noodles as desired and a generous heaping of sauce.
Sprinkle with Sesame Seeds and Fresh Cilantro.