Begin by patting the chicken thighs dry and placing them in the slow cooker. Season the chicken with half of the cracked black pepper.
In a bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Pour this mixture over the chicken in the slow cooker.
Cover the slow cooker and cook on Low for 5-6 hours or on High for 3 hours, until the chicken is fall-apart tender.
After cooking, remove the chicken and place it in a bowl. Pour the cooking liquid into a saucepan and bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water, then stir this mixture into the simmering saucepan. Allow the sauce to simmer until it thickens and becomes glossy and dark amber in color.
Drizzle the thickened glaze over the chicken. Garnish with sliced scallions, toasted sesame seeds, and the remaining cracked black pepper before serving.
