In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.

Arrange the chicken thighs in a single layer at the bottom of your slow cooker.

Pour the prepared honey garlic sauce evenly over the chicken, ensuring each piece is coated.

Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken should be cooked through and very tender.

Once cooked, carefully remove the chicken thighs from the slow cooker and place them on a plate. You can shred the chicken with two forks or leave the thighs whole.

Pour the remaining liquid from the slow cooker into a small saucepan. Bring the sauce to a simmer over medium-high heat.

In a separate small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.

Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce has thickened to your desired consistency.

Return the chicken (whole or shredded) to the saucepan and toss gently to coat it completely in the thickened honey garlic sauce.

Serve immediately over rice or quinoa, garnished with toasted sesame seeds and sliced green onions. This dish pairs wonderfully with steamed broccoli or other green vegetables.