Prepare the Chicken: Place the trimmed boneless, skinless chicken thighs at the bottom of your slow cooker.

Mix the Sauce: In a medium bowl, whisk together the light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic.

Coat the Chicken: Pour the sauce mixture over the chicken thighs in the slow cooker, ensuring each piece is coated.

Set the Cooking Time: Set your slow cooker to high for 4 hours or low for 6 hours.

Shred the Chicken: When cooking is complete, remove the chicken and shred it after resting briefly.

Thicken the Sauce: Stir together the cornstarch and water to create a slurry, then add it to the sauce in the slow cooker.

Final Cooking: Return the shredded chicken to the slow cooker, stir, and cook uncovered for an additional 5-10 minutes.

Garnish and Serve: Garnish with chopped green onions and serve over rice.