Begin by placing the trimmed boneless, skinless chicken thighs at the bottom of your slow cooker.

In a medium-sized bowl, whisk together the light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes (if using), and minced garlic until smooth.

Pour the sauce mixture over the chicken thighs in the slow cooker, ensuring that each piece is evenly coated.

Set your slow cooker to HIGH for 4 hours or LOW for 6 hours.

Once the cooking time is up, carefully remove the chicken thighs from the slow cooker and shred or chop into pieces.

In a small bowl, combine the cornstarch with water and stir until smooth to create a slurry.

Add the slurry to the sauce remaining in the slow cooker and stir well. Return the shredded chicken to the pot.

Allow the sauce to thicken uncovered for an additional 5-10 minutes, then garnish with green onions.

Serve hot over cooked white rice, brown rice, or cauliflower rice.