1-Pat chicken dry: Pat the chicken completely dry with paper towels to prevent steaming.

2-Cut chicken and mix spices: Cut chicken into 1.5 inch pieces and mix all dry spices together in a small bowl.

3-Coat chicken and rest: Toss chicken in spice mixture until fully coated, then let rest for 15 minutes.

4-Layer vegetables and chicken: Layer half of the sliced peppers and onions in the crockpot, place seasoned chicken on top, and do not stir.

5-Add lime and oil: Add lime juice, lime zest, and 1 tablespoon oil over the chicken without adding extra liquid.

6-Slow cook chicken: Cook on LOW for 4-5 hours or HIGH for 2-2.5 hours until internal temperature reaches 165°F.

7-Remove and shred chicken: Use a slotted spoon to remove chicken, reserve 1/2 to 3/4 cup juices, and shred with two forks.

8-Sear shredded chicken: Heat 1 tablespoon oil in a skillet over medium-high, add shredded chicken, cook undisturbed 2-3 minutes until golden, then stir and cook another 3-4 minutes.

9-Sauté peppers and onions: Add 1 teaspoon oil to the same skillet, sauté remaining raw peppers and onions for 4-5 minutes until crisp-tender and lightly charred.

10-Combine and season: Fold seared chicken and vegetables together, then season with salt, pepper, and a final squeeze of lime.

11-Serve: Serve immediately in warm tortillas with fresh cilantro and your choice of toppings.