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In a slow cooker, combine the soy sauce, sriracha, hoisin sauce, honey, ginger paste, garlic, cornstarch, and chicken stock. Whisk the mixture until it's well blended and the cornstarch is fully dissolved.
Add the chicken thighs to the slow cooker, ensuring they are well coated in the sauce. Cover the cooker and set it to cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is tender and fully cooked.
Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker and stir it into the sauce.
Add the broccoli florets to the slow cooker, cover it again, and cook for an additional 30 minutes on high, or until the broccoli reaches your desired tenderness.
Finally, add the cooked udon noodles to the slow cooker and gently toss everything together until the noodles are evenly coated in the sauce and warmed through.
Serve the dish topped with sliced green onions, a sprinkle of toasted sesame seeds, and an extra drizzle of sriracha or sauce if you like.