2 tablespoons sriracha (more or less depending desired level of spiciness)
1/2 teaspoon garlic powder
Freshly ground black pepper
3 tablespoons water
2 tablespoons cornstarch
Cooked brown or white rice
1 bunch scallions, chopped, for garnish
Lime wedges, for garnish
Heat oil in a large skillet over medium-high heat. Generously season chicken with Kosher salt and freshly ground black pepper. Add chicken and sear until golden brown, about 2-3 minutes per side.
Remove chicken from skillet and add to a slow cooker coated with nonstick cooking spray. Stir pineapple juice into skillet and scrap up any browned bits stuck in the pan using a wooden spoon. Remove skillet from heat and stir in honey, soy sauce, sriracha, and garlic powder. Pour mixture over chicken in slow cooker, cover, and cook on low for approximately 2 1/2 hours.
Remove chicken from slow cooker and increase heat to high. Combine water with cornstarch in a small bowl and add to slow cooker, stirring until fully incorporated. Cook for a few minutes, until the sauce thickens a bit. Return chicken to slow cooker to coat with sauce.
Divide rice among four bowls and top with chicken thighs. Spoon sauce over chicken and top with scallions and a lime wedge.