Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Season them lightly with salt and white pepper. The surface should feel tacky, not wet — this helps the sauce cling later.

Mix the sauce base: In a medium bowl, whisk together the orange juice, chicken stock, soy sauce, honey, tomato purée, minced garlic, and grated ginger. The mixture will smell pungent and sweet, with a deep orange hue.

Layer in the slow cooker: Place the chicken thighs in a single layer at the bottom of a 5-6 quart slow cooker. Pour the sauce evenly over the top. The chicken should be mostly submerged, with the liquid reaching about halfway up the sides of the thighs.

Cook low and slow: Cover and cook on low for 4 hours or on high for 2 hours. After 3 hours on low, the kitchen will fill with a warm, citrusy aroma. The chicken should be fork-tender and easily pull apart when you test it.

Thicken the sauce: Carefully remove the chicken to a plate using tongs. The meat will be very tender and may want to fall apart — that's perfect. Whisk the cornflour slurry into the hot liquid in the slow cooker. You'll see the sauce transform from a thin broth to a glossy, syrupy glaze almost immediately. Let it bubble for 2 minutes on high, uncovered.

Finish and glaze: Return the chicken to the thickened sauce. Stir in the orange zest and rice vinegar. Toss gently to coat each piece until it gleams with a sticky, translucent sheen. The colour should be a deep amber, not pale or watery.

Rest and serve: Let the chicken rest in the sauce for 5 minutes before serving. This allows the flavours to meld and the glaze to set slightly. Serve over steamed jasmine rice, drizzling extra sauce from the pot over the top.