1-Prepare the chicken: Pat the chicken dry and place in a large bowl.

2-Make the spice blend: Combine smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.

3-Season the chicken: Sprinkle spice blend over chicken, toss to coat evenly, and let rest 15 minutes at room temperature or refrigerate up to 12 hours.

4-Layer the vegetables: Place half the sliced onions and peppers in the bottom of the slow cooker.

5-Add chicken and flavorings: Arrange seasoned chicken on top, add lime juice and zest, drizzle with 1 tablespoon oil; do not stir.

6-Slow cook the chicken: Cover and cook on LOW for 4-5 hours or HIGH for 2-2.5 hours, until the chicken reaches 165°F.

7-Shred the chicken: Remove chicken with a slotted spoon, reserve ½ to ¾ cup cooking liquid; shred chicken with two forks, then stir in a little reserved liquid.

8-Crisp the chicken: Heat remaining 1 tablespoon oil in a skillet over medium-high heat, add shredded chicken, cook undisturbed 2-3 minutes, then stir and cook 3-4 minutes more until golden and caramelized.

9-Sauté the vegetables: In the same skillet, sauté remaining raw peppers and onions in 1 teaspoon oil for 4-5 minutes until crisp-tender, then fold into the chicken.

10-Finish and serve: Adjust seasoning with lime juice, salt, or cayenne; serve immediately with warm tortillas, cilantro, and lime wedges.