In a small bowl, whisk together the chopped chipotle peppers, adobo sauce, honey, tomato paste, apple cider vinegar, smoked paprika, cumin, garlic powder, salt, and pepper until smooth. This is your glaze.

Place the chicken thighs in the slow cooker in a single layer (overlap slightly if needed; they'll shrink). Pour the glaze over the chicken, turning each piece to coat evenly. Pour the chicken broth around the edges—not directly over the chicken—to prevent washing off the glaze.

Cover and cook on low for 3 1/2 to 4 hours or on high for 2 to 2 1/2 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. At 3 hours on low, start checking: thighs can dry out if overcooked.

Using tongs, transfer the chicken to a foil-lined rimmed baking sheet. Reserve the cooking liquid in the slow cooker. Brush each thigh generously with the reserved liquid (about 1/4 cup total).

Preheat your broiler to high with a rack about 6 inches from the heat source. Broil the chicken for 3-5 minutes, until the glaze bubbles and darkens in spots—watch closely to avoid burning. The surface should look tacky and caramelized, not charred.

Remove from the broiler and let rest 5 minutes. Sprinkle with cilantro and serve with lime wedges. Spoon any remaining cooking liquid over rice or quinoa on the side.