Combine all spices in a small bowl and mix. Add chicken broth to slow cooker, then add chicken. Pour half the seasoning in and flip chicken over then add the rest of the seasoning on top of chicken.
Cook on low for 8 hours or on high for 4 hours.
Once it’s ready, take two forks and shred chicken. Careful shredding in the crock pot because dish is hot. You can also remove and shred on a cutting board, then add back in.
In a saucepan, follow the package directions of the yellow rice.
Preheat oven to 350 degrees.
In a 12-in cast iron skillet, over medium/ high heat add 2 tbsp of avocado oil or olive oil. Add the onions and bell peppers and cook until they have softened and are fork tender, 8-10 minutes.
While the peppers are cooking, place tortillas in the oven to warm up. You can wrap them in foil and put in the oven for 8-10 min or if you want them crispier, carefully place on the oven rack (making sure the ends aren’t hanging over or they will curl) for about 5 minutes.
Assembly: Take the tortilla and spoon yellow rice on it, add shredded chicken, onions & bell peppers, cheese, cilantro, hot sauce, and optional avocado! Enjoy!