Add the trimmed boneless skinless chicken thighs to the bottom of your slow cooker, ensuring they are spread out evenly in a single layer.

In a separate bowl, whisk together light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until well combined and sugar is dissolved.

Pour the prepared sauce mixture over the chicken in the slow cooker. Cover with the lid and cook on high for 4 hours or low for 6 hours, until the chicken reaches 165°F internally and is thoroughly cooked and tender.

Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks, then set aside.

In a small bowl, mix cornstarch and water to create a smooth slurry. Stir this slurry into the sauce remaining in the slow cooker to thicken it.

Return the shredded chicken to the slow cooker, mix well with the thickened sauce, and cook for an additional 5 to 10 minutes to allow flavors to meld and the sauce to thicken until it coats the back of a spoon.

Turn off the slow cooker heat. Garnish the bourbon chicken with chopped green onions before serving.

Serve hot over white rice, brown rice, or cauliflower rice for a low-carb alternative.