1. Pat the boneless, skinless chicken thighs dry with paper towels. This helps them absorb the flavors better. Place them in a single layer at the bottom of your slow cooker insert.

2. In a medium bowl, combine the honey, soy sauce, apple cider vinegar, olive oil, minced garlic, grated fresh ginger (if using), black pepper, and red pepper flakes (if using). Whisk everything together until the sauce is well combined and smooth.

3. Carefully pour the prepared honey garlic sauce evenly over the chicken thighs in the slow cooker. Ensure all the chicken pieces are coated.

4. Cover the slow cooker with its lid. Cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. The chicken should be incredibly tender and easily shredded with a fork when done.

5. Once the chicken is cooked, carefully remove the chicken thighs from the slow cooker and set them aside on a plate. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this slurry into the hot sauce remaining in the slow cooker. Stir well.

6. Turn the slow cooker setting to HIGH (if it isn’t already) or to the “Saute” function if your model has one. Let the sauce simmer, stirring occasionally, for about 10-15 minutes, or until it has thickened to your desired consistency. It should coat the back of a spoon.

7. Once the sauce is thickened, return the cooked chicken thighs to the slow cooker and toss them gently in the sauce to coat. You can serve them whole or shred them for easier eating. Garnish with fresh chopped parsley or green onions before serving.