Place turkey tenderloins in the bottom of your slow cooker. In a bowl, combine 1/2 cup chicken stock, sriracha sauce, lime juice, honey, ginger, garlic powder, salt, and pepper; whisk together. Set aside 3/4 cup of the mixture for making the glaze. To the remaining mixture, add an additional 1/4 cup chicken stock and pour over the turkey in the slow cooker. Cook on low for 3–4 hours, or until the internal temperature of turkey reaches 165 degrees. While the turkey finishes cooking, transfer the reserved sriracha mixture to a small saucepan and whisk in 1 tablespoon cornstarch. Bring to a boil; boil for 1–2 minutes until thickened. Carefully remove the turkey tenderloins from the slow cooker and coat with the glaze and place under the broiler or on the grill for 3–4 minutes to allow glaze to caramelize.