Heat sesame oil in pan on medium heat. When hot, add diced onion and garlic, cooking until translucent, about 5 to 7 minutes on medium low heat.
When translucent, add ginger, and stir for another two minutes. Add to siracha, fish sauce, rice vinegar, cinnamon, cloves, lime juice, pepper, and less than 1/2 cup of water.
In slow cooker, spoon in 1/4 cup of marinate into bottom, laying chicken over top. Add remaining sauce and cook on low for 3-5 hours—making sure it isn’t cooked too long.
Once fully cooked, remove chicken, shred with fork, and place back into sauce. Stir and let chicken sit for 10-15 minutes before serving with purple cabbage, sprinkled goat cheese, cilantro, lime, and dressing of your choice.