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In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), ginger and chili-garlic sauce.
Place the trimmed chicken thighs in the bottom of a slow cooker. Pour the sauce over the chicken.
Cook the chicken on HIGH for 1 ½ to 2 hours or on LOW for 4 hours, or until cooked through.
Transfer the chicken to a cutting board, let cool slightly, then shred with two forks or your hands.
Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
Bring to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 4 to 5 minutes.
Place the shredded chicken in a bowl or into the slow cooker to keep warm, and pour ¾ cup of the sauce over top. (Reserve remaining sauce for serving over rice or stir-fried vegetables.) Toss to coat. Serve and garnish with green onions.