In a small bowl combine the cumin, garlic powder, onion powder, salt and pepper.

Sprinkle all over the chicken breasts then place them in a single layer in your slow cooker.

In the same bowl stir together the minced chipotle chile, adobo sauce, canned tomatoes with green chiles and chicken broth.

Pour the mixture all over the chicken breasts, stirring to coat them.

Cover the slow cooker with the lid and set on medium heat for 4 hours.

Depending on the size and model of your slow cooker, the cooking time may vary, adjust accordingly.

Once the chicken has cooked remove it from the slow cooker onto a plate.

Pour the cooking liquid from the slow cooker into a small saucepan and whisk in the remaining BBQ sauce ingredients minus the cornstarch slurry.

Bring the mixture to a boil, then reduce to medium heat and let it reduce by about half stirring occasionally.

While the sauce reduces shred the chicken and put it back into the slow cooker or into a large bowl.

Once the sauce has reduced whisk in the cornstarch slurry and continue to whisk the sauce until it thickens, about 3-4 minutes.

Pour the sauce over the shredded chicken and stir to coat the chicken completely.

Keep the chicken warm until ready to serve or cool the meat and refrigerate/freeze until ready to use.

In a medium sized bowl whisk together the lime zest, juice, oil, honey, salt and pepper.

Add in the remaining ingredients and toss to coat.

Let the coleslaw marinate in the dressing for 15 minutes before serving.

Serve the shredded chicken on toasted buns topped with the coleslaw.