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Place all ingredients into a stockpot. Finish covering with water if there is not enough liquid to cover the chicken. Cover and let simmer (low heat) for about 4 hours. Drain liquid and shred chicken with a fork or tongs. Add Korean BBQ sauce.
Place all ingredients in a saucepan and heat until sugar is dissolved. Pour over cooked and shredded chicken.
Mix cabbage, kale, broccoli, craisins, sunflower seeds, and green onions in a large bowl. In a mason jar (with a lid), add the oils and balsamic. Screw the lid on and shake until well blended. Pour over slaw and stir to evenly coat.
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