In a bowl, whisk together the soy sauce, rice vinegar, honey, brown sugar, minced garlic, and freshly grated ginger until the sugar is dissolved and the mixture is well combined. This creates the flavor foundation that will infuse the chicken as it cooks. Set aside.

Place the chicken thighs in your slow cooker and pour the teriyaki sauce mixture from Step 1 over them, ensuring the chicken is well coated. Cover and cook on high for 2 hours or on low for 4 hours—the longer, gentler cooking will give you more tender, flavorful meat. I prefer the low setting because it keeps the chicken more moist and the flavors deepen beautifully.

Once the cooking time is complete, carefully remove the chicken from the slow cooker and set it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. While the chicken rests, whisk together the cornstarch and water in a small bowl until completely smooth—this slurry will thicken your sauce without lumps.

Carefully strain the cooking liquid from the slow cooker into a saucepan, discarding any solids. Place the saucepan over medium-high heat and bring the liquid to a gentle simmer. Slowly pour in the cornstarch slurry from Step 3 while stirring constantly, then continue stirring for 1-2 minutes until the sauce bubbles and reaches your desired thickness. The sauce will continue to thicken slightly as it cools, so don't overdo it. Add the sesame oil and stir to combine, then return the shredded chicken from Step 3 to the saucepan and toss gently to coat everything evenly.

Prepare your brown rice according to package directions or use pre-cooked rice for speed. Spoon the teriyaki chicken and its glossy sauce over a bed of warm rice, then garnish generously with sliced green onions and sesame seeds. I like to add the green onions right before serving so they stay fresh and bright—they provide a nice textural contrast to the tender chicken.