After grinding dry spices with a mortal and pestle, add all marinade ingredients to food processor and puree. You should have a fairly smooth paste. Arrange chicken in a pan covered in the marinade and refrigerate overnight for best results.
Next day, remove chicken from pan leaving a light coating of marinade on the chicken.
Fire up the gas grill and preheat the crock pot on high heat. On the grill, cook chicken until lightly charred on all sides. Remove from grill. It will not be fully cooked yet.
Add all crock ingredients to the pot (minus limes and garnishes) combine. Add the chicken so it's submerged in the mixture. Cook on HIGH heat for 1 hour, then turn to LOW for another 2 hours.
After 3 hours, heat off. Using two forks, shred the chicken in the pot. Add the juice of two limes to the pot and stir. Adjust seasoning to taste.
Serve topped with chopped cilantro and green onions. A dollop of sour creme in the center to dial back the spiciness if needed!
Rotisserie chicken method
Omit marinade step. By hand, shred a large, whole rotisserie chicken into bite sized pieces and place shredded chicken into crock only for the final hour of cooking.
Notes
Adjust your heat level by choosing 1 or 2 hot peppers. Remember, you already have some heat from the marinade!You can use bone in or boneless thighs, just be sure to remove the bone when shredding.