In a large bowl combine the chicken, garlic, onion, bread crumbs, eggs, cilantro, salt and sriracha. Form into 1" balls (approx. 40). Set aside on a baking sheet.

Heat a saute pan on medium-high heat, add 1 tablespoon olive oil, and brown the meatballs for 1-2 minutes rolling them in the pan. Then place them in a slow cooker.

In a small-medium sauce pan, combine the 2 cups of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and the remaining 2 tablespoons of water in a small bowl until dissolved. Add to the sauce pan and stir until bubbly and thickened. Remove from heat and set aside

Pour 1/2 of the honey sriracha sauce over meatballs. Set the rest aside for later. Cook on high for 2 hours.