In a mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, black pepper, and sesame oil until well combined.
Place the 2 pounds of boneless, skinless chicken thighs in the bottom of your slow cooker. Spread them out evenly.
Pour the prepared honey garlic sauce over the chicken, making sure each piece is coated well.
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until chicken is tender and fully cooked through.
Remove the chicken thighs and set aside on a serving plate. In a small bowl, mix the cornstarch with water to create a slurry.
Pour the slurry into the slow cooker and stir well. Turn slow cooker to high and cook for 15-20 minutes until sauce thickens into a glossy glaze.
Return the chicken thighs to the slow cooker, tossing them in the thickened sauce to coat evenly.
Plate the chicken and garnish with chopped green onions and toasted sesame seeds. Serve over steamed rice, noodles, or vegetables.
