Prepare the Sauce: In a medium bowl, whisk together ¾ cup of soy sauce, ¼ cup of honey or brown sugar, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 3 minced garlic cloves, and 1 tablespoon of freshly grated ginger until well combined.

Assemble in the Crock Pot: Place 2 to 3 pounds of chicken thighs at the bottom of your 6-quart crock pot. Pour the prepared sauce evenly over the chicken, ensuring they are well coated.

Cook the Chicken: Securely lock the lid on your crock pot and set it to cook on low for 3 to 4 hours. Ensure the chicken reaches an internal temperature of 165°F for safe eating.

Thicken the Sauce: About 30 minutes before serving, mix 2 tablespoons of cornstarch with ¼ cup of water to create a slurry. Stir the slurry into the cooking chicken and sauce.

Serve and Garnish: Once the sauce has thickened, turn off the heat and prepare to serve. Ladle the tender chicken and thickened sauce over a bed of fluffy rice or noodles. Garnish with toasted sesame seeds and finely chopped green onions.