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Add chicken thighs, chipotle peppers in adobo, honey, red enchilada sauce, yellow onion, bell peppers, tajin, salt, garlic powder, cumin, and pepper to slow cooker
Cook on High for 3-4 hours OR on Low for 4-5 hours
After cooking, add juice of 2 limes, zest of 2 limes (optional), and chopped cilantro
Cook pasta for half of the package time and drain
Mix together Greek yogurt, light sour cream, fat free ultrafiltered milk, and reduced fat mozzarella
Combine cooked chicken mixture with pasta and yogurt mixture
Cover and let sit for 20 more minutes
Separate into 9 equal servings and store frozen
To reheat: microwave covered for 3-4 minutes, mix, add a splash of milk or water, and microwave another 2-3 minutes until heated through