Whisk together the soy sauce, chicken broth, sweet chili sauce, Sriracha, brown sugar, lime juice, minced garlic, and grated ginger in a mixing bowl until smooth.
Place the chicken drumsticks in a large resealable bag or bowl, pour the marinade over them, seal, and refrigerate for a few hours or up to overnight to marinate.
Transfer the chicken and marinade to a 6-qt slow cooker, cover, and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F on a meat thermometer.
Carefully remove the drumsticks from the slow cooker and arrange them on a rimmed baking sheet.
Broil in the oven until the skin is crispy and lightly charred, watching closely to avoid burning.
Garnish as desired with sliced green onions, jalapeño slices, and sesame seeds before serving.
