1. Combine Ingredients in Slow Cooker:

• Place the chicken breasts in the bottom of your slow cooker insert.
• Add the finely chopped yellow onion, minced garlic, chunky salsa, lime juice, paprika, ground cumin, chili powder, ground coriander, sea salt, and black pepper over the chicken.
• Stir everything together gently, making sure the spices and salsa mixture coat the chicken breasts well.

2. Cook the Chicken:

• Place the lid on the slow cooker.
• Cook on the HIGH setting for 3 hours OR on the LOW setting for 6 hours, until the chicken is cooked through and tender.

3. Shred the Chicken:

• Once the chicken is tender, remove it from the slow cooker (leaving the sauce behind) and place it on a cutting board or in a large bowl.
• Use two forks to shred the chicken breasts into bite-sized pieces.

4. Thicken Sauce and Finish Cooking:

• Return the shredded chicken back into the slow cooker with the sauce.
• Give the whole mixture a good stir.
• Place the lid back on the slow cooker but leave it slightly ajar (propped open a crack). This allows excess moisture to evaporate and the sauce to thicken slightly.
• Cook for an additional 1 hour on the LOW setting (or HIGH if you are short on time, maybe 30 mins, watching closely).

5. Prepare Tortillas and Toppings:

• While the chicken finishes cooking, prepare your toppings: Mash the avocados (add salt/lime if desired), chop the cilantro, slice the remaining lime into wedges.
• Slightly toast your tortillas: Heat a dry skillet over medium-high heat (or use a tiny bit of oil if preferred). Toast each tortilla for about 20-30 seconds per side, until lightly browned and warmed through.

6. Assemble and Serve:

• Spoon the warm shredded chicken mixture onto the toasted tortillas.
• Top each taco with mashed avocado, a dollop of sour cream, fresh chopped cilantro, and serve with lime wedges for squeezing over.
• Serve immediately.