In your slow cooker, mix the coconut milk, dried basil, Sriracha, garlic thai chili paste, soy sauce, diced onions, and chopped cilantro. Give it a good stir to combine all the flavors.

With a double layer of paper towels, grip and pull the skin off the chicken drumsticks. Add the skinless legs into the slow cooker, nestling them deep into that luscious sauce.

Cover your slow cooker and set it on LOW for 6-8 hours. The chicken should be super tender and fully infused with the spicy, coconut goodness.

Scoop out your tender chicken drumsticks and generous amounts of that amazing sauce over a bed of rice. Top with extra cilantro for a fresh touch.