• 2-3 pounds boneless, skinless chicken thighs
• 1/2 cup chicken broth
• 1 small yellow onion, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1/4 cup, plus 2 tablespoons lemon juice
• 1 teaspoon rice wine vinegar
• 2 teaspoons Indonesian Ayam, ground
• 1 teaspoon Rooster Spice 
• 2 tablespoons arrowroot powder
• 2 tablespoons cold water
• 2 tablespoons toasted sesame oil
• Lemon wedges
• sliced scallions
• Toasted Black Sesame Seed and White Sesame Seed 

Rinse the chicken thighs well, and pat dry.

In a medium bowl, mix together the chicken broth, sliced onion, soy sauce, honey, 1/4 cup lemon juice, rice wine vinegar, 1 teaspoon Indonesian Ayam and 1 teaspoon Rooster Spice. Stir the sauce well to combine, and pour it into a 5-6 quart crock pot.

Nestle the chicken pieces in the sauce and cook on low for 4-5 hours, until the chicken easily pulls apart with a fork. Using a slotted spoon, remove the chicken from the crock pot and set aside. Adjust the crockpot to high heat.

In a small measuring cup, mix together the arrowroot and cold water to make a slurry. Add the slurry to the sauce in the crockpot, then add the sesame oil, 1 additional teaspoon Indonesian Ayam and remaining 2 tablespoons of lemon juice. Allow the sauce to simmer for about 15 minutes, stirring occasionally, until thickened. 

Adjust the heat setting to warm or low, and return the chicken to the crockpot and gently shred the pieces before serving.

Serve with rice and vegetables, and garnish with a lemon wedge, toasted sesame seeds and sliced scallions. Some folks like an extra sprinkle of Rooster Spice as well.