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Cut the boneless, skinless chicken thighs into 1-inch cubes and put them in the slow-cooker crock along with the barbecue sauce, garlic, and chili powder. Put the lid in place and cook on HIGH for 2 hours or LOW for When the chicken is cooked through, stir in the black beans and frozen corn, replace the lid, and let cook on HIGH for another 30 minutes, or until the corn and beans are hot all the way through.
Spoon the filling into charred flour or corn tortillas or crispy taco shells. Top with grated cheese, bell pepper strips, fresh cilantro or parsley, and hot sauce, if desired. Serve immediately.