Place the chicken in a 4-quart slow cooker. Sprinkle with salt and toss to coat evenly.
Add the onions, garlic, ginger, 2 teaspoons of the orange zest, half of the lemon juice, 1 Tablespoon of the sesame oil, black pepper, and red pepper flakes, and stir.
Cover and cook on low for 5-6 hours or until this chicken is tender.
Remove the chicken from the slow cooker with a slotted spoon or tongs, or drain the slow cooker through a mesh strainer, reserving the liquid. Return the chicken to the slow cooker to keep warm.
Transfer the liquid to a skillet, and add the honey, coconut aminos, the remaining orange zest, juice from both oranges, the remaining lemon juice, and 1 Tablespoon sesame oil. Whisk in the tapioca flour until no lumps remain.
Bring the mixture to a boil, reduce heat to medium and boil for about 15 minutes, or until the mixture is thick enough to coat the back of a spoon. Adjust to taste with more honey or salt, if desired.
Pout the sauce over the chicken in the slow cooker, and if needed, cook on high for 10-15 minutes to warm it up.
Serve the chicken over cauliflower rice and sprinkle with sesame seeds.
Recipe from The Big Book of Paleo Slow Cooking by Natalie PerryIn order to prepare in an Instant Pot, cook on the Manual setting for 15 minutes, then use the Quick Release feature to release the pressure. Then after removing the chicken, just leave the cooking juices in the pot, add the remaining ingredients in step 5, and use the high saute to cook until thickened. Turn off and return the chicken and vegetables to the pot. Stir until heated through.