Place the chicken thighs in the slow cooker. If you’re using boneless thighs, you can cut them into half for quicker cooking and a more even sauce coating.

In a small bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. This will be your teriyaki base.

Pour the sauce over the chicken. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.

In a separate cup, mix the cornstarch with water until smooth. About 15 minutes before the end of cooking, stir the cornstarch slurry into the slow cooker to thicken the sauce. If you like a thicker glaze, you can whisk it in a bit earlier and let it cook a little longer.

If you’re using sesame oil, drizzle it in after thickening for a little extra aroma. Then taste and adjust with a splash of soy or a pinch of sugar if needed.

Gently shred the chicken so it’s nicely coated with the glossy sauce. Return to the slow cooker and let it soak up the flavors for another 10 minutes.

Serve over steamed rice and finish with sliced green onions and sesame seeds for color and crunch.