• Put the chicken thighs in the crock of a slower cooker.
• In a small bowl, combine the pineapple juice, barbecue sauce, chipotle and adobo sauce, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt. Mix and pour over the chicken thighs. Use a spoon to coat the chicken.
• Cover and cook on low for 4-5 hours, or until the chicken is cooked and practically falling apart. Add the pineapple in the last hour of cooking.
• Transfer the chicken to a large plate. Ladle the reserved sauce from the slow cooker into a small saucepan. Bring the sauce to a boil, lower the heat to maintain a simmer, and cook for 10 minutes or so, or until the sauce is thickened and reduced.
• Shred the chicken and return it to the slow cooker, still on the low setting, along with the reduced sauce. Cover and let warm through for 5-10 minutes.
• Heat the tortillas in a cast iron pan over medium-high heat for 15-30 seconds on each side, or until they smell toasty and have a few brown spots. You could also heat a large electric skillet over medium-high heat and do multiple tortillas at once.
• To serve, add the chicken with a little bit of sauce to a warm tortilla. Top with cilantro slaw and serve immediately.

To make the slaw:

• In a small bowl, combine the mayonnaise, sour cream, lime juice, jalapeno, garlic, and cilantro. Whisk to combine.
• In a large bowl, combine the cabbage, green onions, and mayonnaise mixture. Season with the salt and mix to combine. Cover and chill for at least 1 hour before serving. This can be made up to 1 day ahead and stored, covered, in the refrigerator.