Blend together sauce ingredients in high speed blender or food processor.
Set chicken thighs into gallon freezer bag (Be sure to label gallon bag if freezing). Add olive oil and tapioca starch and shake bag to coat.*If Freezing or meal prepping go to freezer directions at this point and continue.
Add coated chicken thighs into slow cooker.
Pour sauce over chicken thighs into slow cooker.
Cook on low 4-6 hours or high 2-3 hours.
Remove chicken thighs from slow cooker, shred chicken, remove bones and mix shredded chicken back into sauce in slow cooker.
Serve over rice and garnish with green onions and sesame seeds or toasted pine nuts, if desired.