Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the bell peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl, whisk together chili powder, ground cumin, paprika, ground coriander, salt, and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the canned tomatoes, then layer in remaining bell peppers and onions.
Cover and cook on HIGH heat about 2 to 3 hours or low heat 4 to 6 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 slow cooker (mostly tomato liquid) and discard.
In a small bowl, whisk together fresh lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss.
Serve warm in warmed flour tortillas with optional toppings.
