Gather all your ingredients for a smooth cooking process.

In the slow cooker, stir together the honey, lower-sodium soy sauce, minced garlic, dark soy sauce, oyster sauce, Sriracha, Shaoxing wine, ginger, sesame oil, and kosher salt until well combined.

Place the chicken thighs in a single layer within the sauce, ensuring they're coated nicely.

Cover the slow cooker and set it to cook on HIGH for 3 hours or LOW for 5 hours until the chicken is tender and can be shredded easily.

While the chicken cooks, mix the water and cornstarch in a small bowl until smooth.

Once the chicken is done, transfer it to a cutting board and shred into bite-sized pieces.

With the slow cooker still on HIGH, stir the cornstarch mixture into the remaining sauce until it thickens slightly.

Turn off the slow cooker and return the shredded chicken to the sauce, then toss in the cooked lo mein noodles and sliced scallions.

Divide the noodle mixture evenly among 6 serving bowls.

Garnish each bowl with additional sliced scallions and a sprinkle of white sesame seeds.