Mix chopped chicken, black pepper and a pinch of salt in a large ziplock bag. Shake until well-coated and place into slow cooker. 

In a medium bowl, whisk together soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes. Pour over chicken.

Cover and cook on low heat for 3 to 4 hours. 

Whisk together the cornstarch and water in a small bowl and stir into the slow cooker 30 minutes before done cooking. Add-in the red bell peppers, zucchini and cashews.

Cover and cook on high for the remaining 30 minutes or until the vegetables are tender and the sauce has thick consistency. Serve over 1/2 cup brown rice. 

Optional: Top with sesame seeds and green onions.