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Place the boneless skinless chicken thighs in the slow cooker, spreading them out evenly.
In a bowl, prepare the sauce by mixing together the soy sauce, brown sugar, sliced green onions, chopped garlic cloves, a pinch of black pepper, and water. Whisk until well combined.
Pour the sauce over the chicken thighs in the slow cooker.
Add the piece of peeled ginger to the slow cooker.
Cover the slow cooker and set it to low for three to four hours.
To check if the chicken is ready, try lifting it with a fork; if it falls apart easily, it's done.
Serve the chicken over a bowl of fresh steamed rice, drizzling some sauce on top. Garnish with additional green onions and sprinkle with toasted sesame seeds if desired.