Start by cutting the boneless skinless chicken thighs into bite-sized pieces. Place them directly at the bottom of your crock pot, ensuring an even layer for consistent cooking.

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

Carefully pour the prepared sauce mixture over the chicken pieces in the crock pot and stir gently, ensuring all the chicken is evenly coated.

Cover the crock pot with its lid and set it to cook on high for 2-3 hours or low for 4-6 hours. Check until the chicken reaches an internal temperature of at least 165°F (75°C).

Once cooked, remove the chicken from the crock pot. Mix cornstarch with water to create a slurry and stir into the remaining sauce in the pot. Cook for an additional 5-10 minutes until thickened.

Return the chicken to the pot, stirring to coat it in the thickened sauce. Garnish with chopped green onions and serve over rice or alongside veggies.