First, layer your chicken at the bottom of your slow-cooker. In a blender or food processor blitz together the soy sauce, honey, tomato paste, chili sauce, garlic, and rice vinegar and add it to the chicken.
Depending on your own time constraints, either cook the chicken on high for 3 hours or low for 4-5 hours.
You don’t need the internal temp to get as high as you’ll find on the foodsafe charts because those charts don’t take into account the amount of time that a protein spends at a certain temperature. If you take the temp of your chicken at the end and it only reads 155-165F, that’s fine - because of how long it held at that temperature.
Take out the chicken and set it aside while you finish the sauce.
Whisk the cornstarch separately with water or rice wine in a small glass, then add it to the leftover liquid in the slow-cooker. Put the lid back on and blast it on high for until the sauce thickens slightly, stirring occasionally. This can take anywhere from 15 to 30 minutes.
If you want to speed this process up there are a couple options. You can transfer everything to a saucepan over high heat and cut your time down to 5-10 minutes, or if you were using the slow-cooker setting on an Instant-Pot, set it to Saute on high. Some slow-cookers also have oven/stovetop-safe inserts, and if you know 100% for sure that your model has this, you can just transfer that insert to the stovetop.
Shred the chicken and return it to the sauce. Give it a good stir to get the chicken evenly coated then stir in the lime juice. Garnish with the cilantro or scallions (unless somebody in your house absolutely hates cilantro, I really recommend it, as it pairs beautifully with the lime and the richness of the sauce)
Paleo Honey Garlic Chicken https://www.notenoughcinnamon.com/slow-cooker-honey-garlic-chicken-paleo/