Whisk together the lime juice, honey and seasonings until well combined.
Place your chicken in the bottom of either your Instant Pot or slow cooker.
Pour the honey lime mixture and salsa verde on top of the chicken.
For the Instant Pot cook on high pressure for 3 minutes with a 6 minute natural pressure release (6 minutes high pressure with a 6 minute natural pressure release if using frozen chicken tenderloins.). For the slow cooker cook on 3-4 hours on high, 4-6 hours on low.
Remove the cooked chicken and saute the liquid to reduce it to a thicker consistency. This can be done with the saute button on the Instant Pot or by transferring the liquid from the slow cooker into a sauce pan and simmering on the stovetop.
Simmer until the liquid coats the back of a spoon and doesn't immediately slip off like water, it should be slightly thicker than that.
While the sauce is simmering, shred your chicken. Once the sauce has thickened, return the chicken to the sauce and stir to combine. You should have just enough sauce to coat and flavor the chicken.
Serve in tortillas with rice, cheese, beans, pico, guac etc or on top of nachos.