For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.

To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.

Heat the oil in a large non stick pan on medium heat.

Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.

Once all the chicken is added to the slow cooker, move the pieces around to coat them all.

Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.

Serve with hot cooked rice and garnish with cilantro.