Preheat oven to 350°F.
In a small bowl combine soy sauce, honey, hoisin sauce, rice vinegar, ginger, garlic and chili flakes.
Place chicken in a 9″ x 13″ baking pan and pour sauce on top. Cook for 20-25 minutes, or until chicken is no longer pink.
Remove cooked chicken from pan and shred with two forks. Set aside.
In a small bowl, whisk together 2 tablespoons cornstarch with 2 tablespoons of water making a slurry. Set aside.
Put the liquid from the chicken in a small saucepan and bring to a slight boil over medium-high heat. Add cornstarch mixture and stir until thickened. Pour sauce over shredded chicken and mix until all pieces are coated with the sauce.
Serve with rice and additional toppings (sesame seeds, chopped green onions or cilantro).
