Cut two pounds of boneless chicken thighs into bite-sized pieces. Season with a teaspoon of salt and a half teaspoon of pepper, then toss in a quarter cup of cornstarch until evenly coated.

Heat two tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for two to three minutes per side until lightly golden. It will not be cooked through at this point. Transfer to the slow cooker.

In a bowl, whisk together one and a half cups orange juice, a quarter cup of soy sauce, a half cup of honey, two tablespoons rice vinegar, two cloves of minced garlic, a half tablespoon ground ginger, a half teaspoon of red pepper flakes, and the zest of one orange. Pour over the chicken and stir to coat.

Place a double layer of paper towels over the bowl, then add the lid. Make sure the paper towels don’t touch the food. They will catch the condensation on the lid, preventing it from dripping back down and making the sauce watery. Cover and cook on low for four to five hours or high for two to three hours, stirring every hour or so. The chicken is done when it reaches 165°F as measured by an instant-read meat thermometer inserted in the thickest piece.

To thicken the sauce before serving, about 30 minutes before the dish is done, whisk together one tablespoon cornstarch plus one tablespoon water. Add it to the slow cooker and stir it in. Let it cook until the sauce thickens.

Serve and enjoy! Spoon over rice or noodles. Optional, garnish with sesame seeds and sliced green onions.