Lightly grease the insert of your slow cooker.
Arrange the chicken tenderloins in a single layer at the bottom.
In a small bowl, whisk together the minced garlic, soy sauce, bourbon, ketchup, brown sugar substitute, apple cider vinegar, and ginger powder until smooth.
Pour the sauce mixture evenly over the chicken in the slow cooker.
Secure the lid and cook on LOW for 2 to 3 hours, or until the chicken is fully cooked and tender.
Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat, then set it aside.
To thicken the sauce, sprinkle the xanthan gum evenly over the liquid left in the slow cooker and whisk vigorously to combine.
Turn the slow cooker to HIGH and cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
Return the shredded chicken to the slow cooker and stir well to coat every piece in the rich, thickened sauce.
Serve hot over a bed of cauliflower rice and garnish with fresh sliced green onions, if desired.
Add a pinch of red pepper flakes or a dash of sriracha to the sauce mixture for a delicious spicy kick.
