Place chicken thighs in Crock-Pot Express Crock Multi-Cooker.
In a small bowl, whisk together orange juice, soy sauce, ketchup, brown sugar, sriracha, salt, and pepper. Pour over the chicken. Place top on the Express Crock Multi-Cooker; make sure it is locked and that steam valve is closed. Press the "Poultry" button and then the "Start/Stop" button.
When timer goes off, press the "Start/Stop" button again. Do a quick release by using a long utensil to flip the steam valve to open.
Press "Sauté/Brown".
In a small bowl, whisk together cornstarch and water. Stir this into the chicken mixture; cook just a minute or two, until the sauce has thickened.
Serve over rice with green onions and crushed red pepper flakes on top, if desired.