Combine the cornstarch and water in a small bowl. Stir to make a smooth slurry and set aside.

In a small pot, add the ginger honey, molasses, sugar, soy sauce, grated ginger, and sriracha. Stir to combine.

Bring the sauce to a gentle boil over medium heat, stirring until the sugar dissolves.

Remove the pot from heat and whisk in the cornstarch slurry. The sauce will thicken as it cools. Set aside.

Line your slow cooker with parchment paper for easier cleanup.

In a bowl, season the chicken legs with seasoned salt (or salt, pepper, and garlic powder) to taste. Rub briefly so the seasoning adheres.

Place the seasoned legs into the slow cooker and pour the prepared glaze evenly over the chicken.

Add 1/2 cup of water to the cooker to keep things moist and prevent scorching.

Cover and cook on HIGH for 3 hours, or until the chicken reaches 165°F (74°C) and is tender.

While the chicken cooks, heat a skillet over medium heat, add the chopped bacon, and cook until crisp.

Transfer the crisp bacon to a paper-towel-lined plate to drain, then crumble it.

When the chicken is done, spoon extra glaze from the slow cooker over the legs.

Sprinkle the crumbled bacon on top and brush with a bit more honey for extra shine and sweetness.

Serve hot.