In a bowl, combine the soy sauce, chopped pear, white vinegar, honey, 1 tablespoon sweet chilli sauce, lime zest and sesame oil.
Take 2 tablespoons of the mixture and place in a bowl with the chicken pieces, toss to combine. Cover and set aside to marinate for 30 minutes (or overnight in the fridge).
Next, over a high heat, sear the chicken pieces for 1 - 2 minutes until all sides are coloured. Transfer to a slow cooker on a medium/high heat and add the rest of the soy sauce and pear mixture. Cover and cook away for 3 - 7 hours, depending on your machine.
Prepare the rice and cook as per pack instructions. Set aside and keep warm.
Dice the mango and cut the avocado into quarters and slice thinly.
When the chicken is cooked, pull the bone from the meat and keep in the slow cooker until needed. Add some lime juice and check the seasoning.
To build the poke bowl: Place the rice in the base of a serving bowl, add the chicken on one side, then the diced mango, sliced avocado, baton carrots, red cabbage, pickled ginger, a dot of wasabi and fresh cucumber slices. Sprinkle with the peanuts and serve immediately with extra soy sauce and lime on the side.