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Place chicken thighs in a large ziplock plastic freezer bag; sprinkle with cornstarch, and seal. Shake bag until chicken is evenly coated. Remove chicken; shake off excess cornstarch.
Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 3 minutes on each side or until browned. Place in a 5- to 6-quart slow cooker.
Thinly slice green parts of scallions; set aside. Finely chop white parts of scallions; stir together with ketchup, honey, soy sauce, ginger, garlic, salt and ½ cup vinegar in a medium bowl. Pour sauce over chicken in slow cooker. Cover and cook on HIGH for 3 hours, or on LOW for 7 hours and 30 minutes, until chicken is tender and cooked through. Remove chicken from slow cooker; cool slightly. Carefully remove bones from each thigh; discard bones.
Heat rice according to package directions. Stir together coleslaw, radishes, sesame oil and remaining 1 tablespoon vinegar in a large bowl.
Spoon cooked rice into bowls. Top with coleslaw mixture and chicken. Drizzle with sauce from slow cooker; sprinkle with scallion slices.