Place the chicken thighs in a slow cooker. In a small bowl, combine the pineapple juice, barbecue sauce, chipotle peppers, brown sugar, onion powder, garlic powder, cumin, chili powder, and salt. Stir and pour over the chicken thighs. Use tongs to turn and coat the chicken with the sauce.

Cover and cook on low for 4-5 hours, just until the chicken is cooked through and easily pulls apart. Add the pineapple and continue cooking for 30-60 minutes until the pineapple is warm.

Transfer the chicken to a large plate or baking dish. Transfer the sauce to a saucepan and bring to a boil over high heat. Lower the heat to maintain a simmer and cook for about 10 minutes, until the sauce thickens and has reduced.

Pull apart the chicken and return it to the slow cooker along with the reduced sauce. Cover and let warm for a few minutes.

Heat the tortillas in a cast-iron skillet over medium-high heat for 15-30 seconds, until they are lightly browned and toasted. To serve, add the chicken with a little sauce to a warm tortilla. Top with Cilantro Slaw and serve immediately.