Pour half of the canned tomatoes into the bottom of a crock pot and spread into an even layer.
Top with half of the peppers and half of the onions.
Sprinkle garlic over peppers and onions.
Top with chicken breasts.
In a bowl, whisk together chili powder, cumin, paprika, coriander, salt and pepper.
Evenly sprinkle half of the seasoning over chicken breasts; lip chicken and sprinkle the remainder.
Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on high heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender.
Remove chicken, and cut into strips, or shred.
Ladle out 1 cup of the broth in crock pot and discard.
In a small bowl, whisk together lime juice and honey and add to the crock pot along with chicken and season with additional salt to taste if desired; gently toss.
Serve in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
