Step 1

Prepare the rub: In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.

Step 2

Drizzle the olive oil over the top, then mix to form a paste.

Step 3

Place the chicken thighs in a 6-quart slow cooker. Rub the spice paste over the top of each. Sprinkle in the white parts of the green onions (reserve the green tops for serving).

Step 4

Pour the diced pineapple in its juice evenly over the top, then the white vinegar.

Step 5

Add the garlic and jalapeños. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.

Step 6

Remove the cooked chicken to a plate and shred.

Step 7

Remove the pineapple chunks with a slotted spoon and set aside. Transfer the remaining cooking liquid to a wide saucepan and heat over medium high, stirring often, until thickened and reduced by half, 5 to 10 minutes.

Step 8

Stir in the shredded chicken and reserved pineapple, coating with the reduced glaze. Serve the filling as tacos, topped with reserved green onion tops, red cabbage, feta, and a squeeze of fresh lime juice.