In a small bowl, combine ½ cup honey, ½ cup soy sauce, 4 cloves of minced garlic, ¼ cup ketchup, and 2 tablespoons of rice vinegar. Whisk these ingredients together until they are well blended and smooth.

Place the chicken thighs in the slow cooker, ensuring they are arranged in a single layer. Pour the whisked sauce over the chicken, ensuring each piece is evenly coated.

Cover the slow cooker and set it to cook on low for 4 to 5 hours or on high for 2.5 to 3 hours. Check for doneness around the 3.5-hour mark.

Once the cooking time is complete, carefully remove the chicken to a plate. In a small bowl, stir together 2 tablespoons of cornstarch with 2 tablespoons of water until a smooth slurry forms.

Stir the cornstarch slurry into the sauce in the slow cooker and switch to high, cooking for an additional 10 to 15 minutes until the sauce thickens.

Return the chicken to the slow cooker, shred it into bite-sized pieces, and stir to coat well with the thickened sauce.

Spoon the finished chicken onto plates or rice bowls and garnish with sesame seeds and chopped green onions.