Add the sliced onion and minced garlic to the bottom of the slow cooker. Arrange the chicken breasts on top.

Add the Rotel, chopped tomatoes, hot sauce, cumin, smoked paprika, chili powder, garlic powder, sea salt and black pepper.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender, cooked through and easily shreds with a fork. The internal temperature should reach 165°F.

Transfer the chicken to a cutting board or plate and shred it using two forks.

Return the shredded chicken to the slow cooker and stir thoroughly so it gets coated in all of the sauce and cooking juices.

Add the fresh lime juice and let the chicken sit in the sauce for another 5–10 minutes so it can absorb even more flavour.

While the chicken rests, make the spicy lime yogurt sauce. In a medium bowl, stir together the Greek yogurt, hot sauce, salsa, lime juice, lime zest, green onion, cilantro, cumin, smoked paprika and sea salt.

Taste the yogurt sauce and adjust with additional lime juice or hot sauce if desired. Refrigerate until ready to serve.

Heat a dry skillet over medium-high heat. Warm the corn tortillas for about 30 seconds per side, until soft, pliable and lightly toasted.

Wrap the warmed tortillas in a clean kitchen towel as you go so they stay warm.

Fill each tortilla with shredded chicken and freshly shredded white cheddar.

Top with spicy lime yogurt sauce, avocado, radish slices, pickled red onions, pickled jalapeños, green onion and fresh cilantro as desired.

Finish each taco with a squeeze of fresh lime and serve immediately.