Rinse and pat dry the chicken thighs with paper towels. Trim excess fat and season with salt and pepper before placing into the slow cooker.

In a medium bowl, whisk together soy sauce, honey, brown sugar, minced garlic, grated ginger, and sesame oil. Pour over the chicken thighs.

Cover and cook on low for 6–7 hours or high for 3–4 hours until tender and easily shreddable.

For thicker sauce, remove cooked chicken, stir cornstarch slurry into sauce, and cook on high for an additional 10–15 minutes.

Return chicken to slow cooker, coat with sauce, and serve over rice or noodles. Garnish with green onions and sesame seeds.