Freshly ground Himalayan pink salt and freshly ground black pepper to taste
Sauce Thickening Agent
In a small bowl, combine all the ingredients for the marinade, except for the chicken breasts. Mix with a spoon until combined.
Transfer marinade mixture to a gallon size ziploc, and add the chicken breasts. NOTE: It’s ok if the chicken is frozen. Zip the bag closed, and work the mixture into/over the chicken until the marinade is all incorporated. Refrigerate overnight.
When you are ready to cook the chicken, add all of the sauce ingredients to a slow cooker. Stir to combine.
Scrape off a majority of the marinade from the chicken and discard. Add the chicken breasts to the slow cooker, and spoon the sauce over the chicken to cover it. Top with sliced onions.
Cover and cook on low for 4-5 hours.
Transfer chicken breasts to a plate, and shred with two forks. Return shredded chicken to slow cooker.
Stir the cornstarch into the water slowly. This ratio actually produces Oobleck, which acts like a solid when stirred quickly, liquid when stirred slowly. Pour mixture into slow cooker and mix until incorporated.
Cook an additional 30 minutes on high.
Serve over brown or jasmine rice. I would also highly recommend eating the dish with some Naan.