Prepare the chicken: Pat the chicken thighs dry with kitchen paper. This helps the seasoning cling better. You'll notice the chicken feels slightly tacky to the touch — that's perfect.

Mix the dry spices: In a small bowl, combine the cumin, smoked paprika, oregano, salt, and pepper. Stir them together until the aroma of the cumin and paprika becomes fragrant and the mixture looks evenly blended.

Season the chicken: Place the chicken in the slow cooker and sprinkle the spice mix evenly over the top. Use your hands to rub the spices into the meat — you'll feel the grains coating the surface, and the colour will turn a warm, reddish-brown.

Add the aromatics: Scatter the diced onion and minced garlic over the chicken. The onion pieces should look translucent and moist as they settle into the gaps between the thighs.

Pour in the liquids: Spoon the tomato paste over the chicken, then pour in the salsa and chicken stock. Don't stir yet — just let the liquids settle around the meat. You'll see a beautiful mosaic of red salsa, darker tomato paste, and pale onion bits.

Cook low and slow: Cover the slow cooker and set it to low for 6-7 hours or high for 4 hours. After about 2 hours, your kitchen will smell wonderfully of roasted tomatoes and warm spices — that's the salsa breaking down.

Shred the chicken: When the cook time is up, use two forks to shred the chicken right in the pot. The meat should pull apart with almost no resistance — if it doesn't, it needs another 30 minutes. You'll see the fibres separate easily, and the sauce will thicken slightly as you stir.

Finish with lime: Squeeze the lime juice over the shredded chicken and stir well. The bright citrus scent will cut through the richness, and you'll notice the sauce become glossier. Taste and adjust salt if needed.

Rest and serve: Let the chicken sit in the sauce for 5 minutes before serving. This allows the juices to redistribute, and you'll see the shredded meat absorb some of the liquid, becoming even more tender.