Begin by seasoning the chicken breasts with adobo seasoning or salt, depending on your preference. Place the seasoned chicken in the slow cooker, and sprinkle garlic powder and ground cumin evenly over the top. Pour the salsa over the chicken, ensuring it is well-covered. There’s no need to add water.

Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the chicken is tender enough to shred with ease. Once the chicken is fully cooked, remove any excess liquid from the pot, leaving as much of the rich tomato sauce as possible. Using two forks, shred the chicken and mix it with the remaining sauce. Keep the shredded chicken warm in the slow cooker until ready to serve.

For the slaw, combine the shredded red cabbage, fresh lime juice, chopped cilantro, and kosher salt in a medium bowl. Toss until well mixed and set aside.

To prepare the tortillas, heat each one over the flame of your stovetop for about 30 seconds per side until lightly charred. Once charred, transfer the tortillas to a plate and cover with a towel to keep them warm. Repeat this process for all the tortillas.

To serve, place three warmed tortillas on each plate. Top with the shredded chicken, a generous portion of the slaw, and slices of avocado. Serve immediately with lime wedges for squeezing over the tacos, adding a fresh burst of flavor.