Trim any excess fat from the chicken thighs and place them in the bottom of your crock pot.

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

Pour the sauce mixture over the chicken thighs in the crock pot, ensuring that each piece is coated generously.

Cover the crock pot with its lid and set it to cook on high for 2-3 hours or on low for 4-6 hours.

Once cooked, carefully remove the chicken from the crock pot and shred it into bite-sized pieces.

Mix cornstarch with a little water to create a slurry and add it into the sauce remaining in the crock pot.

Return the shredded chicken to the crock pot and allow it to cook for a few more minutes.

Serve over a bed of rice or your preferred grain, garnished with freshly chopped green onions.