Pat the chicken thighs dry with a paper towel. Season with salt, dried oregano, smoked paprika, cumin, and chili powder, making sure both sides are coated. Set aside.

In a high-speed blender, add the diced tomatoes, chicken broth, white onion, garlic cloves, tomato paste, red wine vinegar, and honey (if using). Blend on low until totally smooth.

If your crockpot has a sauté function, turn the heat to “sauté.” Once hot, add the avocado oil. Add the chicken, working in batches if needed, and brown on both sides, about 2 minutes per side. You do not need to cook the chicken through as it will cook in the sauce. Repeat with the second batch of thighs until all the chicken is browned on both sides. Transfer to a plate.

If your crockpot does not have a sauté function, you can do the same, above-mentioned method to brown the thighs in a medium skillet over medium-high heat and transfer the chicken thighs to your crockpot once you’re finished.

Turn the crockpot to “Low.” Pour the sauce from the blender into the crockpot, scraping the bottom to release any browned bits left over from cooking the chicken. Nestle the chicken back into the crockpot, making sure the meat is almost entirely covered by sauce. Cook on low for 3-4 hours, until the chicken thighs are very, very tender and pull apart easily.

Once done, transfer the chicken thighs to a cutting board. Using two forks, shred the meat and return to the crockpot. Toss to combine. Add in fresh lime juice and cilantro. Toss to combine.

To serve, spoon into warm tortillas and top with minced onions, shredded lettuce, diced avo, and more cilantro. Enjoy!