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Whisk the rub ingredients together in a bowl.
Dredge the boneless skinless chicken thighs in the rub.
Place the chicken thighs in a slow cooker.
Pour the pineapple juice over the chicken.
Add the tomato paste to the juice.
Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low.
When the chicken is done, it should be fork tender.
Use 2 forks to shred the meat completely in the slow cooker bowl.
Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.