• Pour the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, onion powder, and salt into a large resealable freezer bag.
• Close the bag securely, then gently press and turn it until the ingredients are thoroughly blended.
• Place the chicken pieces inside the bag containing the marinade. Press the bag carefully so that every piece is evenly coated.
• Remove as much excess air as possible before sealing the bag tightly. Place it inside a second resealable bag to help prevent leakage.
• Refrigerate overnight to allow the chicken to absorb the marinade fully.

Cook using the oven method.

• Preheat the oven to 450°F (232°C). Line a baking sheet with aluminum foil.
• Remove the chicken from the bag while reserving the remaining marinade. Arrange the chicken pieces in a single layer on the prepared baking sheet.
• While the chicken cooks, transfer the reserved marinade to a saucepan. Bring it to a full boil and continue boiling for 5 minutes.
• Stir in the cornstarch and packed brown sugar. Reduce the heat and simmer until the mixture develops a thick, glaze-like consistency.
• Spoon or pour the glaze over the baked chicken. Place the chicken under the broiler for approximately 5 minutes, or until the surface becomes caramelized.

Cook using the slow cooker method.

• Transfer the marinated chicken and all the marinade into the slow cooker.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Approximately 30 minutes before serving, combine the cornstarch, brown sugar, and 1/2 cup water until smooth. Stir this mixture into the slow cooker.
• Cover again and continue cooking for the remaining 30 minutes, allowing the sauce to thicken.
• Serve the chicken hot, generously coated with the honey balsamic glaze.