In a large bowl combine the ground chicken, garlic, egg, breadcrumbs, Sriracha, Worcestershire sauce, smoked paprika, salt and pepper. With clean hands, mix it all together well. Form the mixture into tight meatballs roughly the size of the palm of your hand. You should yield around 10. Lay them out in the bottom of the crock pot in a single layer. Evenly distribute the pineapple and sliced onion on top of the meatballs.

In another bowl stir the hoisin sauce, duck sauce, sesame oil and reserved pineapple juice. Pour the sauce all over the ingredients in the crock pot and add the water to have enough liquid in the pot. Seal the crock pot and set it on low for 4 hours. When it is done, serve the meatballs in any way you wish! They are perfect served on quinoa, rice, lettuce wraps or slider rolls.