Place the boneless skinless chicken thighs evenly at the bottom of the slow cooker.

In a small mixing bowl, whisk together the packed brown sugar, low-sodium soy sauce, minced garlic, and apple cider vinegar until well combined.

Pour the liquid mixture evenly over the poultry in the slow cooker.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the meat is cooked through and tender.

Remove the meat and serve warm over rice, garnished with sesame seeds and chopped fresh herbs.