For the Chicken
For the Toppings
In a bowl, combine the first 9 ingredients (through honey) and mix well. Put in a ziplock bag with chicken. Set aside for 6 hours.
lay the sliced onion on the bottom of a slow cooker, then place the chicken on the bed of onions. Add 1/2 cup of chicken stock.
Pour the liquid mixture over the chicken, cover the crockpot, and cook on low for 4 - 6 hours. (or you can use a Swiss Diamond Stock Pot, and cook for 2 hours over low heat)
In another bowl whisk mayonnaise and next 7 ingredients (through chili powder) together until fully blended. Cover and refrigerate at least 4 hours
Once the chicken is done, shred into large chunks and sear on a Swiss Diamond Griddle for 2 minutes on each side, to create a crust.
Place the chicken and onion in the middle of a tortilla, top with salsa, and drizzle the creamy jalapeno sauce over the top.