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Place the chicken drumsticks in a 6.5-quart or larger slow cooker; set aside.
In a mixing bowl, whisk together honey, soy sauce, balsamic vinegar, brown sugar, minced garlic, sriracha, and ground ginger.
Pour the soy sauce mixture over the chicken drumsticks and gently toss to coat.
Cover and cook on LOW for 4 hours or on HIGH for 2 to 3 hours. The chicken is cooked through when its internal temperature registers at 165˚F.
About 15 minutes before the chicken is done, make a slurry by whisking together water with cornstarch in a small bowl or cup. Whisk it until smooth and lump-free.
Remove the cover from the slow cooker and stir the cornstarch slurry into the sauce; recover and cook on HIGH heat for 10 to 12 more minutes, or until the sauce has thickened.
Serve your chicken drumsticks with the sauce and top with sesame seeds and cilantro.