In a small bowl, stir together Sriracha, honey, soy sauce, rice wine vinegar, sesame oil, peanut butter, worcestershire sauce, garlic, and 1 tbsp of olive oil. Remove 1/4 cup of sauce and place in a small container with lid.
Place chicken in the container with the 1/4 cup of sauce and cover. Shake to ensure all chicken is coated with sauce. Let marinate in refrigerator for at least 3 hours.
Place the unused portion of sauce in the fridge until ready to cook chicken.
Once chicken has marinated, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down in skillet. Cook for 6-8 minutes per side, or until chicken has browned and is cooked through. A thermometer inserted into chicken should read at least 160 degrees. Once cooked, remove chicken from skillet and set aside.
Pour the remaining unused sauce into a small sauce pan over medium heat. Whisk in cornstarch. Simmer until mixture starts to thicken, about 3 minutes. NOTE: Taste the sauce before it gets hot to determine if you are satisfied with the spice level. If the sauce is too spicy for your taste, stir in chicken broth or water, 1 teaspoon at a time. For my children's tastes, I stir in about 3 teaspoons of broth.