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Place the chicken thighs in a crock pot.
In a medium mixing bowl, whisk together the soy sauce, balsamic vinegar, brown sugar, honey, minced garlic, ground ginger, sriracha sauce, onion powder, and black pepper.
Pour the sauce over the chicken in the crock pot.
Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
In a small bowl, whisk together the cornstarch with the water. Stir this mixture into the sauce in the crock pot.
Cover and cook on low for 10-15 minutes until the sauce thickens.
Serve topped with the green onions and sesame seeds. Enjoy!