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Cook the rigatoni for half of the package time. Drain and set aside.
In a slow cooker, combine the skinless chicken thighs, chipotles in adobo, honey, red enchilada sauce, diced yellow onion, diced bell peppers, tajin, salt, garlic powder, cumin, and pepper.
Cook on High for 3-4 hours or Low for 4-5 hours, until the chicken is tender.
Shred the chicken in the slow cooker. Add the lime juice, lime zest, and chopped cilantro.
Stir in the cooked pasta, yogurt, sour cream, and milk.
Top with the reduced fat mozzarella, cover, and let it melt for 20 more minutes.
Separate into 10 equal servings and store frozen.