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Add boneless skinless chicken thighs, taco seasoning, enchilada sauce, frozen corn, black beans, and salt to a slow cooker. Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and fully cooked through.
When the chicken is nearly done, in a medium pot, combine rice and chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for ~20 minutes. Let rest, covered, for 5 minutes before fluffing with a fork.
Shred the cooked chicken directly in the slow cooker using two forks. Add the cooked rice and a handful of chopped cilantro.
In a blender, combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, salt, and a small handful of cilantro. Blend until smooth. Adjust seasoning and consistency as needed.
Divide the chicken and rice mixture into 10 equal portions. Drizzle each with chipotle lime sauce and garnish with chopped cilantro.
Storage/Reheat: Store frozen for best results. Reheat by wrapping in a paper towel, and microwaving for 3-4 minutes. Mix, add a splash of water or broth if dried out. Microwave another 1-2 minutes to finish.