Heat the teaspoon of oil in a medium saucepan over medium heat. Once the oil is hot, it will shimmer. Add the garlic and ginger to the oil and gently fry for 3-5 minutes until they’re golden and fragrant.
Add the brown sugar, honey, soy sauce, cider vinegar, vegetable stock, and Sriracha. Bring the sauce to a boil and turn it down. Continue to simmer on medium heat for about 10 minutes until the sauce is thick enough to coat the back of a spoon.
Heat the oil in a nonstick or cast-iron skillet. Once the oil is hot it will shimmer. Place the chicken skin-side down and sear over medium heat until the chicken skin is golden and crispy.
Remove the chicken from the skillet, place the thighs in the bowl of your slow cooker and pour the honey garlic sauce over them.
Cook on low heat for 6 hours or high for 4 hours.
Serve with fluffy rice and green veggies. Scatter with chopped coriander and cashews.