Add chicken breasts or thighs to the bowl of the slow cooker.

In a small mixing bowl, whisk together arrowroot starch and water until well combined. Add garlic powder, ground ginger, honey, and coconut aminos and continue whisking until a sauce forms.

Pour the sauce over the chicken, cover and cook on low for 4-5 hours, until chicken is fully cooked.

Shred the chicken with two forks and stir until the tasty sauce is fully incorporated throughout the shredded chicken.

Serve with cauli rice, steamed veggies (broccoli and/or shredded cabbage and/or carrots pair nicely), and top with sliced green onions, if desired.