Add chicken to the bottom of a lighlty greased slow cooker.
Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over the chicken.
Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred (check the chicken early). If you are using thin chicken breasts or boneless chicken thighs, reduce the cooking time.
Shred chicken in the crockpot and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.*
Serve with rice and garnish with sesame seeds and green onions.