Slow cooker: Add the chicken breasts, pineapple juice, pineapple chunks, beer, bbq sauce, chili powder, garlic powder, onion powder, cumin, paprika, and salt to the slow cooker. Cook on high for 3-4 hours or low for 4-6, or until the chicken is done and you can shred it.
Instant pot: Add the chicken breasts, pineapple juice, pineapple chunks, beer, bbq sauce, chili powder, garlic powder, onion powder, cumin, paprika, and salt to the instant pot. Seal and cook on high for 30 minutes. Quick release when it's done and shred the chicken.
Stovetop: Add a tablespoon of olive oil to a skillet with tall sides and sear both sides of the chicken over medium-high heat, about 2-3 minutes. Reduce heat to medium-low heat and add the pineapple juice, pineapple chunks, beer, bbq sauce, chili powder, garlic powder, onion powder, cumin, paprika, and salt. Cover and simmer for about 45-50 minutes, or until you can shred the chicken. If needed, add more beer to thin out the sauce so that there's always liquid in the skillet.
If desired, transfer the shredded chicken (leaving the juices behind) to a parchment lined baking sheet and broil for about 5 minutes to carmalize and crisp the chicken. Watch closely! Then add the chicken back to the sauce.
Stuff the chicken into a warmed tortilla and top with slaw and more avocado lime crema!