30 minutes before cooking, remove chicken breasts from the refrigerator.

In a pot over medium-high heat, add the garlic, shallot, and ginger. Let cook for about 1 minute. Add one cup water, tamari, toasted sesame oil, honey, and red pepper flakes. Bring poaching liquid to a boil. Allow poaching liquid to boil for 5 minutes.

Add chicken breasts in a single layer at the bottom of the pot. If the chicken isn't covered, add additional water or broth until chicken breasts are fully covered by the liquid, but no more than a inch of liquid above the chicken. Bring poaching liquid back to a boil and immediately lower to a simmer. Place lid on pot and let chicken breasts cook for 15 minutes. Remove pot from heat and let sit for 5 minutes. Remove poached chicken breast and set aside for at least 10 minutes before slicing.

Take pot of poaching liquid and return to heat. Bring poaching liquid to a boil, and lower to a fast simmer. Cook liquid for 10 minutes, while chicken rests. Poaching liquid should reduce down by two-thirds. Turn off heat. Remove garlic cloves and shallot, discard. Slice chicken on the bias into ¼ - ½ slices and return to poaching liquid. Lightly toss chicken in the reduced poaching liquid. Sprinkle with toasted sesame seeds. Use chicken immediately or store for later.