Place the chicken and one cup of chicken stock in a medium pot. Cover and cook over medium heat until the chicken is tender, about 1 hour.
ransfer the chicken to a large plate and use 2 forks to shred the meat. Set aside.
While the chicken is cooking, make the sauce by blending one cup of chicken broth, honey, cilantro leaves, garlic, lime and scallions until smooth.
Pour the sauce over the shredded chicken, add the red pepper flakes, salt and black pepper and stir well. Bring back to the stove and cook over medium heat for about 10 minutes more. Serve over white rice.