In a medium-sized skillet, heat the oil over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is golden brown. Transfer the chicken to a 6-quart slow cooker.
In a blender, combine the remaining ingredients, and blend until smooth. Pour the mixture over the chicken in the slow cooker.
Cook on LOW heat for 4 hours, or until the chicken is cooked throughout.
Serve over cauliflower rice and garnish with green onions,
sesame seeds, and red pepper flakes, if desired.