Instant Pot Instructions:

1. Turn Instant Pot the sauté setting. While pot is heating up combine sugar, coriander, cumin, garlic powder, ½ tsp of salt, oregano, pepper and turmeric in a little bowl or ramekin and stir. Once the pot says HOT add in the oil and swirl it around. 
2. Add in your seasonings and stir in the oil for about 30 seconds to bloom the spices. Stir in the chicken so they coat in the spices.
3. Pour in the water and scrape bottom of pot. Stir in the chicken base, tomato paste, remaining ½ tsp of salt and chili powder. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
5. Move chicken to a cutting board. Pull the meat off the bone and discard bones. 
6. In a small bowl stir cornstarch together with 2 Tbsp of cold water until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot until sauce thickens. 
7. Stir the chicken into the pot and stir to coat in the sauce.
8. Serve and enjoy!

Slow Cooker Instructions:

1. Combine sugar, coriander, cumin, garlic powder, ½ tsp of salt, oregano, pepper and turmeric in a little bowl or ramekin and stir. 
2. Coat rub the chicken with the oil. Press the seasonings all over the chicken. Place in the slow cooker.
3. Stir water, chicken base, tomato paste, remaining ½ tsp of salt and chili powder into the slow cooker. 
4. Cover and cook on low for 3 ½ hours. 
5. In a small bowl stir cornstarch together with 2 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cover and cook on low for 30 more minutes. 
6. Move chicken to a cutting board. Pull the meat off the bone and discard bones. 
7. Stir the chicken into the pot and stir to coat in the sauce.
8. Serve and enjoy!