Place the trimmed chicken thighs in the crock pot.
In a bowl, mix together the light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until smooth.
Pour the bourbon sauce over the chicken thighs in the crock pot.
Cook on low for 4 hours, or until the chicken is tender and cooked through.
About 15 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the crock pot to thicken the sauce.
Continue cooking on low for the remaining 15 minutes.
Garnish with chopped green onions before serving.
Serve the bourbon chicken hot over cooked rice.