In a medium bowl, whisk together peanut butter, soy sauce, honey, and lime juice. Add sesame oil, minced garlic, grated ginger, and chili flakes. Mix in coconut milk for creaminess if desired.

Place chicken thighs in the slow cooker. Pour the peanut butter sauce over the chicken, ensuring even coverage to coat all pieces.

Cover and cook on low for 4-6 hours, or on high for 2-3 hours until chicken is tender and achieves an internal temperature of 165°F.

Once done, shred the chicken in the pot with two forks and stir it back into the sauce.

Serve hot over steamed jasmine rice or flat rice noodles, topped with crushed peanuts and fresh herbs.