Place chicken breasts in the bottom of the crockpot. I use frozen chicken.
In a mixing bowl, combine water, minced garlic, grated ginger, honey, soy sauce, 5tbsp rice vinegar, hoisin sauce, sesame oil, 1tbsp lime juice, and red pepper flakes. Whisk together well, then pour over chicken in the crockpot.
Cook on low for 6-8 hours, probably closer to 6 hours. After 8 hours, I noticed my chicken turns darker and gets a slightly darker, almost burnt, flavor to it. I like it, but if you don't want that flavor, only cook yours for 6 hours.
An hour before the chicken is finished, make your slaw. Prep all your veggies, except the jalapeno, and combine them in a medium sized bowl.
In a small mixing bowl, combine the remaining rice vinegar, the remaining lime juice, the molasses, and a pinch of salt together, mixing them well. Pour over the prepped veggies, mixing well to lightly coat them. If you're feeding kids that don't like spicy food, now is the time to remove some of the slaw and place it in a separate bowl before moving on to the jalapeno.
Finely chop the jalapenos then add it to the slaw, mixing well. Let rest at least 15 minutes.
While the slaw is resting, pull the chicken from the crockpot and shred it well, then place it back into the crockpot. Allowing it to sit in the juices shredded, creates a more juicy and tender chicken.
Thinly slice your cucumbers. I generally try to cut them about 1/16th" thick.
In another small bowl, add the mayonnaise and sriracha, being sure to mix it well. If you aren't a lover of spicy food, start with 1tbsp sriracha and add more, to desired spiciness.
Dish, serve, and enjoy!