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Set a slow cooker to high. In a medium bowl, whisk the honey, lime juice, Sriracha, oil, garlic, salt, and pepper until fully combined.
Place the chicken thighs in the slow cooker and pour the sauce over the chicken, distributing it evenly.
Cook on high until the chicken is tender and cooked through (the internal temperature should reach 180°F), about 3 ½ hours, flipping the chicken halfway through cooking to ensure each side gets coated in the sauce.
Serve over rice with toppings of your choice.
Refrigerate leftovers in an airtight container for up to 2 days or in the freezer for up to 2 months. Reheat in the microwave in 30-second increments until warmed through.