While you're gathering ingredients, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden—this deepens their nutty flavor significantly. Set aside to cool. Then, mince the garlic fresh, grate the ginger, slice the green onions, and cut the cucumber into matchsticks. Having everything prepped and ready before cooking makes the assembly seamless and ensures nothing is forgotten.

In a small bowl, whisk together the soy sauce, sesame paste, sesame oil, rice vinegar, brown sugar, honey, minced garlic, grated ginger, and sriracha until well combined and smooth. The sesame paste may be thick, so take your time whisking to create a cohesive, pourable sauce. Add the cornstarch and whisk again until no lumps remain—this will help thicken the sauce as the chicken cooks in the slow cooker.

Lightly spray the inside of your slow cooker with cooking spray. Cut the chicken thighs into 1-inch chunks, ensuring uniform pieces so they cook evenly throughout the 3-4 hours. I find that consistent sizing prevents some pieces from drying out while others remain undercooked.

Add the cut chicken to the prepared slow cooker and pour the sauce base from Step 2 over it. Stir well to coat all the chicken pieces evenly with the sauce. Cover and cook on low for 3-4 hours until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The sauce will reduce and thicken as the chicken cooks, creating a rich, glossy coating.

Arrange the cucumber matchsticks on a serving platter or individual plates as the base. Spoon the cooked bang bang chicken and its sauce over the cucumber. Top with the toasted sesame seeds and sliced green onions. The cool, crisp cucumber provides a refreshing contrast to the warm, rich sauce, and the fresh garnishes add brightness and texture.