Step 1

Add the chicken thighs, coconut aminos, sriracha, honey, garlic, salt, paprika, chili powder, oregano, and onion powder to a 6-quart slow cooker. Use clean hands or tongs to mix until the chicken is coated in the spices and liquid.

Step 2

Turn on the slow cooker, put the lid on, and set to low for 5 hours or high for 3 hours.

Step 3

After the chicken is done cooking, use two forks to shred it up in the liquid. It should shred very easily at this point. Squeeze in the lime juice and salt to taste.

Step 4

Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days or freezer for a month.