Prepare the chicken thighs by trimming excess fat.
In a bowl, mix the soy sauce, honey, rice vinegar, garlic, and ginger.
Place the chicken thighs in the slow cooker.
Pour the prepared teriyaki sauce over the chicken.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, remove the chicken and set it aside.
Mix cornstarch with a small amount of water, then stir it into the sauce.
Cook the sauce on high for an additional 10-15 minutes to thicken.
Return the chicken to the slow cooker to coat in the sauce.
Serve the chicken garnished with green onions and sesame seeds.
