Heat olive oil in a large skillet over medium-high heat until hot. Season chicken thighs evenly on both sides with kosher salt and freshly ground black pepper.

Sear chicken thighs skin-side down for 3 to 4 minutes without moving them. Flip and sear the other side for another 3 to 4 minutes until deeply golden brown. Transfer to the slow cooker.

In a mixing bowl, whisk together the soy sauce, ketchup, honey, minced garlic, fresh ginger, Sriracha, and lime juice until smooth and fully combined.

Pour the sauce over the chicken thighs in the slow cooker, turning each piece to coat evenly on all sides.

Cover and cook on low for 5 to 6 hours, or on high for about 2 hours, until the chicken is fork-tender and registers 165 degrees F internally.

Serve over cooked rice and spoon the cooking sauce generously over the top. Garnish with fresh cilantro and a squeeze of lime if desired.