Season the chicken thighs on both sides with the salt, pepper, and garlic powder.

Wrap each chicken thigh with one slice of bacon and place seam-side down in the slow cooker.

In a bowl, whisk together the maple syrup, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, onion powder, and smoked paprika.

Pour the maple mixture evenly over the chicken.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

Carefully remove the chicken from the slow cooker and place on a plate. Cover loosely with foil.

In a small bowl, whisk together the cornstarch and water until smooth.

Stir the cornstarch slurry into the sauce remaining in the slow cooker.

Turn the slow cooker to HIGH and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.

Return the chicken to the slow cooker and gently turn to coat in the thickened maple glaze.

Spoon extra glaze over the chicken before serving.

Sprinkle with chopped parsley and serve warm.