In a bowl, combine the minced garlic, honey, ketchup, soy sauce, oregano, and grated ginger. Whisk together until well combined and the honey is fully dissolved into the liquid. This creates a balanced sweet-savory sauce with depth from the garlic and ginger. I like to make this sauce while the slow cooker is heating up so it's ready to go—there's no need to wait.

Place the bone-in, skin-on chicken thighs in the slow cooker in a single layer, skin-side up if possible. Pour the honey garlic sauce from Step 1 over the chicken, making sure each thigh is coated. The bone-in skin helps the chicken stay moist and flavorful during the long, slow cooking process.

Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 3-4 hours. The chicken is done when it's tender and easily pulls away from the bone. For the best result with bone-in thighs, I prefer the LOW setting—it allows the meat to become fall-apart tender while the skin renders nicely and the flavors develop more fully.

Carefully transfer the cooked chicken thighs to a serving plate. Spoon the thickened honey garlic sauce from the slow cooker generously over each piece of chicken. Sprinkle the sesame seeds and freshly chopped parsley over the top as garnish for color, texture, and fresh flavor contrast against the rich, sweet sauce.