Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Place the chicken in the bottom of the crock pot.

In a mixing bowl, combine light brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic. Whisk until well blended.

Pour the sauce mixture over the chicken, ensuring each piece is coated. Stir gently.

Cover the crock pot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.

Remove the chicken from the pot and shred it. Return it back to the sauce.

Mix cornstarch with water to create a slurry and stir into the sauce. Cook on high for 5-10 minutes until thickened.

Return the shredded chicken to the pot and stir well. Garnish with chopped green onions before serving.