Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the bell peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

In a bowl, whisk together chili powder, cumin, paprika, coriander, salt, and pepper. Evenly sprinkle half of the seasoning over chicken breasts, then flip chicken and sprinkle in the remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

Cover and cook on HIGH heat for about 2 - 3 hours or on LOW heat for 4 - 6 hours, until chicken has cooked through and veggies are tender.

Remove chicken and cut into strips or shred. Ladle out 1 cup of the broth in the slow cooker (mostly tomato liquid) and discard.

In a small bowl, whisk together lime juice and honey, and add to the slow cooker along with chicken. Season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with optional toppings.