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In the slow cooker, whisk together the soy sauce, honey, ketchup, bourbon, oil, ginger, garlic, red pepper flakes, and green onions. Add the chicken and turn to coat.
Cover and cook the chicken and sauce on Low for 2 ½ to 3 ½ hours or until cooked through.
Carefully transfer the chicken to a wooden cutting board, dice or shred the meat, and set aside.
Turn the crock pot on High. In a small bowl, stir together the cornstarch and 2 tablespoons of water until smooth. Stir the cornstarch mixture into the juices and put the lid on. Let it cook for about 30 minutes, or until thickened into a glaze-like sauce.
Return the chicken to the sauce, and stir gently to combine. Taste and season with salt and pepper, as needed. Serve over rice. Garnish with green onions and serve with stir-fried vegetables, if desired.