Begin by gathering all your ingredients and trimming any excess fat from the chicken thighs. Pat the chicken dry with a paper towel.

In a medium bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, and chicken broth until fully combined.

Place the trimmed chicken thighs at the bottom of your slow cooker, and pour the sauce mixture evenly over the chicken.

Turn your slow cooker to low and let the chicken cook for 4-6 hours, or on high for 2-3 hours.

Once the chicken is tender, carefully remove it and set aside. Mix a cornstarch slurry and whisk it into the remaining sauce in the cooker.

Turn the heat to high and let the sauce cook for 10-15 minutes until it thickens.

Return the cooked chicken to the slow cooker, ensuring each piece is coated with the thickened sauce.

Garnish with green onions, cilantro, and sesame seeds before serving.

Serve over jasmine rice, quinoa, or even cauliflower rice.