Prep the Chicken: Pat the chicken thighs completely dry with paper towels. This helps the sauce cling better during cooking rather than sliding off wet chicken. Season lightly with salt and pepper on both sides and place them in a single layer in the bottom of your slow cooker.

Make the Honey Garlic Sauce: In a medium bowl whisk together the soy sauce, ketchup, honey, minced garlic, and rice vinegar until fully combined and smooth. Taste the sauce at this stage — it should be sweet, salty, tangy, and very garlicky. Adjust honey or soy sauce to your preference before it goes on the chicken.

Add the Sauce and Cook: Pour the honey garlic sauce evenly over the chicken thighs making sure every piece is well coated. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily with a fork. I almost always cook this on low. The longer slower cook gives the sauce more time to infuse into the chicken and the result is noticeably more tender and flavorful than the high setting.

Thicken the Sauce: Once the chicken is cooked remove it from the slow cooker and set aside on a plate. In a small bowl mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the hot sauce in the slow cooker. Turn the heat to high and cook uncovered for 10 to 15 minutes stirring occasionally until the sauce is thick and glossy. Stir in the sesame oil at this point for the best flavor.

Serve: Return the chicken to the slow cooker and spoon the thickened sauce generously over every piece. Garnish with sliced green onions and sesame seeds. Serve over fluffy steamed white rice with extra sauce spooned over the top.