1. Place the chicken thighs in the bottom of your crock pot, spreading them out evenly.
2. In a medium-sized bowl, whisk together the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, grated ginger, and crushed red pepper flakes. Pour this mixture over the chicken, ensuring all pieces are well-coated.
3. Cover the crock pot and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4. Once the chicken is cooked, remove it from the crock pot and place it on a plate. Cover to keep warm.
5. In a small bowl, mix the cornstarch and cold water until smooth. Stir this mixture into the sauce in the crock pot. Turn the heat to high and cook for an additional 15 minutes, allowing the sauce to thicken.
6. Return the chicken to the crock pot, turning to coat it in the thickened sauce.
7. Serve the bourbon chicken over a bed of cooked rice, garnished with chopped green onions.

My grandmother always emphasized the importance of tasting as you go, and I encourage you to do the same. Adjust the seasoning to suit your palate, and remember, the joy of cooking lies in making each dish your own.