Trim excess fat from the boneless, skinless chicken thighs and place them in the bottom of your slow cooker.

In a mixing bowl, whisk together the light brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until fully combined.

Pour the sauce over the chicken thighs, ensuring each piece is well coated. Set your slow cooker to high heat and cover with the lid.

Let the chicken cook in the slow cooker for about 4 hours on high or 6 hours on low, until fork-tender.

Carefully remove the chicken thighs from the slow cooker and chop or shred them roughly.

In a separate bowl, combine cornstarch with water, stirring until dissolved, and pour into the sauce remaining in the slow cooker.

Add the shredded chicken back into the slow cooker with the thickened sauce and stir together. Cook on low for an additional 15-30 minutes.

Garnish with finely chopped green onions and serve over rice.