Prepare the sauce: In a measuring jug or small bowl, whisk together the chicken stock, honey, whole grain mustard, Dijon mustard, minced garlic, apple cider vinegar, salt, pepper, and smoked paprika. The mixture should look smooth and glossy, with the mustard seeds suspended throughout the golden liquid.

Add the chicken: Place the chicken thighs in the slow cooker insert in a single layer. They should be snug but not stacked too high – you want each piece to bathe in the sauce. Pour the prepared sauce evenly over the chicken. The liquid should come about halfway up the sides of the thighs; you'll see the chicken peeking through the sauce.

Cook on low or high: Cover with the lid and cook on low for 6-7 hours or on high for 4 hours. You'll know it's ready when the chicken is fork-tender and shreds easily with two forks. The sauce will smell sweet and tangy, and the kitchen will be filled with that warm honey-mustard aroma.

Thicken the sauce: About 20 minutes before serving, remove the chicken to a plate and cover loosely with foil. In a small bowl, mix the cornflour with 2 tablespoons of cold water to make a slurry. Whisk the slurry into the sauce in the slow cooker. Turn the heat to high, leave the lid off, and let it bubble for 15-20 minutes. The sauce will transform from a thin liquid to a thick, glossy glaze that coats the back of a spoon. You'll see it visibly reduce and become syrupy.

Shred and return: Using two forks, shred the chicken thighs into bite-sized pieces. Return the shredded chicken to the thickened sauce and stir gently to coat every piece. The chicken should look glazed and glossy, with the sauce clinging to each shred.

Rest and serve: Let the chicken rest in the sauce for 5 minutes before serving. This allows the flavours to meld and the sauce to settle. Garnish with fresh parsley just before serving – the bright green against the golden sauce looks beautiful.