Pat dry the chicken thighs with paper towels. In a mixing bowl, combine olive oil, paprika, garlic powder, onion powder, coarse salt, and cracked pepper. Rub this mixture generously over each thigh.

Optional: Heat a skillet over medium-high heat, add a drizzle of olive oil, and sear the chicken thighs for about 2 minutes on each side until golden brown.

In the same skillet, lower the heat, melt unsalted butter, and sauté minced garlic for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, and a pinch of salt and pepper. Simmer for about 2 minutes.

Transfer the chicken to the slow cooker and pour the sauce over it. Cover and cook on HIGH for 2-3 hours or LOW for 5-6 hours.

Once cooked, transfer chicken thighs to a serving dish and let rest for 5 minutes.

Pour juices from the slow cooker into a saucepan. Whisk together a slurry of broth and cornstarch until smooth. Add to the saucepan and simmer until thickened.

Optional: Brush the chicken with thickened sauce and broil for 1-2 minutes to add crispiness.

Slice the chicken thighs, drizzle with remaining sauce, and serve over rice, vegetables, or cauliflower rice.