• Mix together your spices: paprika, cumin, coriander, chipotle spice, sea salt, and garlic powder. Rub all sides of your chicken with the spices.
• In a blender or food processor, make your sauce. Combine mangoes, lime juice, coconut aminos, vinegar, water or broth, garlic, cilantro, and chipotle pepper in adobo sauce. Blend until smooth.

For your Slow Cooker

• Place chicken at the bottom of your slow cooker. Pour sauce over the top. Set your Slow Cooker to low and cook for 4-6 hours (depending on slow cooker), or until your chicken is for tender. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.

For your Instant Pot

• Place chicken at the bottom of your Instant Pot. Pour sauce over the top. Secure the lid on your IP, ensuring the valve is sealed. Select "manual" function (sometimes called "pressure), and cook on high pressure for 10 minutes. Once cooking is complete, use a natural release. Remove lid once steam has been completely released, and shred chicken with a knife or fork. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.