Start by trimming any excess fat from the chicken thighs, then cut them into bite-sized pieces for even cooking.

In a mixing bowl, combine the light brown sugar, soy sauce, bourbon, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic. Whisk until smooth.

Place the chicken pieces into the crock pot and pour the sauce over them, ensuring every piece is well-coated.

Cover and cook on high for 2-3 hours or low for 4-6 hours until the chicken is tender.

Remove the chicken and shred it with two forks.

Mix cornstarch and water to create a slurry and add it to the crock pot. Stir and cook for an additional 5-10 minutes until sauce thickens.

Return the shredded chicken to the pot, stirring to coat it with the thickened sauce. Serve over rice or cauliflower rice.