Start by finely chopping the onions, garlic, and ginger. Measure out cumin, coriander, turmeric, garam masala, salt, and pepper into small bowls for easy access.

In a large mixing bowl, combine the coconut milk, minced garlic, minced ginger, and all the pre-measured spices. Stir thoroughly until well blended.

Place the boneless, skinless chicken thighs in the bottom of your Crockpot. Pour the coconut milk mixture over the chicken, ensuring all pieces are well-coated.

Cover the Crockpot and set to cook on low for 6-8 hours or on high for 3-4 hours. Check the chicken toward the end; it should be tender and easily shreddable.

Once the chicken is tender, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the sauce and stir gently to combine. Taste and adjust seasoning if needed.