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Add the chicken thighs, chipotles peppers in adobo, honey, red enchilada sauce, yellow onion, bell peppers, tajin, salt, garlic powder, cumin, and pepper to the slow cooker.
Cook on high for 3-4 hours or low for 4-5 hours.
After cooking, add the juice of 2 limes, the zest of 2 limes (optional), and a large handful of chopped cilantro.
Cook the pasta for half of the package time.
In a separate bowl, mix the Greek yogurt, light sour cream, fat free ultrafiltered milk, and reduced fat mozzarella.
Add the pasta and the yogurt mixture to the slow cooker, cover, and cook for 20 more minutes.
Separate the mixture 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.