Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.
In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt. Pour over the chicken, making sure to cover it.
Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours.
Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)
Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
Serve over rice of rice and garnish with cilantro.