Quickly sear chicken thighs in a hot pan until lightly browned, around 3-4 minutes each side. This step is optional.

In a mixing bowl, whisk together soy sauce, honey, minced garlic, grated ginger, hoisin sauce, sriracha (if using), and chicken stock until well combined.

Pour the sauce mixture over the seared chicken in the slow cooker, ensuring the chicken is well coated.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easily shredded.

Once cooked, remove the chicken from the slow cooker, shred it using two forks, then return it to the sauce to soak up even more flavor.

Stir in your choice of noodles and cook on high for an additional 20-30 minutes, stirring occasionally, until the noodles are tender and have absorbed the delicious sauce.

If your sauce seems too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the slow cooker, and cook for another 15-20 minutes until thickened.

Garnish your dish with chopped green onions and sesame seeds for added flavor and a vibrant look.