Prepare the Chicken

Place the boneless, skinless chicken thighs directly into the bowl of your slow cooker. Spread them evenly so they cook uniformly.

Mix the Sauce

In a medium bowl, whisk together the soy sauce (or tamari), honey, ketchup, rice wine vinegar, freshly grated garlic, freshly grated ginger, and sesame oil until fully combined and smooth.

Add Sauce to Slow Cooker

Pour the prepared sauce evenly over the chicken in the slow cooker, ensuring all pieces are coated.

Cook the Chicken

Cover with the lid and cook on high for 3–4 hours or low for 6 hours, depending on your schedule and preference. The chicken should be tender and infused with the flavorful sauce.

Thicken the Sauce

In the final 30 minutes of cooking time, stir the cornflour (cornstarch) and water mixture into the sauce in the slow cooker. This will thicken the sauce to a delicious glaze. Gently baste the chicken with the thickened sauce during this time.

Finish and Serve

Once done, sprinkle the finished chicken with finely sliced spring onions and sesame seeds. Serve hot over steamed jasmine rice with a side of steamed greens for a complete and satisfying meal.