In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), minced ginger, and chili-garlic sauce until well mixed.

Place the trimmed chicken thighs at the bottom of your slow cooker in a single layer.

Pour the sauce mixture over the chicken thighs, ensuring they are coated.

Cover the slow cooker and cook on HIGH for 1 ½ to 2 hours, or on LOW for 4 hours, until the chicken is cooked through.

Once done, transfer the chicken to a cutting board and allow it to cool for a few minutes before shredding using two forks.

Pour the sauce from the slow cooker into a small saucepan.

In a small bowl, whisk together the cornstarch and water, then add this mixture to the sauce in the saucepan.

Bring to a boil over medium heat, whisking frequently, and cook until the sauce thickens slightly, about 4 to 5 minutes.

Return the shredded chicken to a bowl or back to the slow cooker to keep warm, and pour about ¾ cup of the thickened sauce over the chicken, tossing to coat.

Serve warm, garnished with sliced green onions. Reserve remaining sauce for serving over rice or vegetables.