# What You Need:
→ Protein
01 - 1.5 pounds boneless, skinless chicken thighs
→ Sauce
02 - 1/3 cup honey
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 4 cloves garlic, minced
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon chili flakes
→ Slurry
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
→ Rice
12 - 1 1/2 cups jasmine or basmati rice
13 - 3 cups water
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds
# How To Make:
01 - Whisk honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes in a medium mixing bowl until combined.
02 - Place chicken thighs in the base of the slow cooker. Pour the prepared sauce evenly over the chicken.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken is tender and fully cooked.
04 - Rinse rice under cold water. Combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Rest covered for 5 minutes, then fluff with a fork.
05 - Remove chicken thighs to a plate. Mix cornstarch and water in a small bowl to create a slurry. Stir the slurry into the sauce in the slow cooker.
06 - Return chicken to the slow cooker and cook on high for 10 to 15 minutes, allowing the sauce to thicken.
07 - Place the chicken and sauce over the cooked rice. Garnish with sliced green onions and sesame seeds as desired.
