Make the cornstarch slurry: stir 1 tbsp cornstarch into 1 tbsp water in a small bowl. Set aside.

Combine glaze ingredients: in a small pot, add 1/2 cup ginger honey, 1/8 cup molasses, 1/8 cup sugar, 1/2 cup soy sauce, 1 tsp grated ginger, and 1 tsp Sriracha.

Heat and thicken: bring the mixture to a gentle boil, then whisk in the cornstarch slurry until the sauce thickens to a glossy consistency. Remove from heat.

Prep the slow cooker: line the slow cooker with parchment paper to avoid sticking and make cleanup easier.

Season the chicken: sprinkle the chicken legs with seasoned salt, black pepper, and garlic powder to taste.

Arrange and add liquid: place the seasoned legs in the slow cooker. Pour the glaze over the chicken and add 1/2 cup water to prevent the sauce from reducing too aggressively.

Cover and cook on HIGH for about 3 hours, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh.

Crisp the bacon: while the chicken cooks or in the last 10–15 minutes, fry the chopped bacon in a skillet until crisp. Drain on paper towels and crumble.

Once the chicken is done, spoon some glaze from the cooker over the legs, sprinkle with crumbled bacon, and serve.

Optionally, stir 1/4 cup honey and 3 tbsp Worcestershire sauce into the reserved glaze and brush over the chicken for extra shine.