Start by cutting boneless, skinless chicken thighs into bite-sized pieces.

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

Place the chicken pieces into your slow cooker, and pour the sauce over the chicken.

Set your Crock Pot to high heat and cook for 2 to 3 hours, or on low for 4 to 6 hours.

Mix cornstarch with a little water to create a slurry and stir into the slow cooker about 5 to 10 minutes before serving.

Once ready, serve over fluffy rice and top with chopped green onions.