Place chicken in a large bowl and toss with chili lime seasoning, making sure chicken is completely covered. If you can see chicken, add more seasoning!
Heat a 10” cast iron skillet on medium-high heat and sear chicken for 1 minute on each side.
Transfer to slow cooker and add chicken broth. Squeeze the juice of 1.5 limes and place limes in slow cooker. Cook for 5 hours on low.
When chicken is ready, remove from slow cooker and shred with a fork. For extra flavor, toss chicken back in the slow cooker with juices, then transfer to a large bowl.
Cook rice according to package, remove from stove and toss with 1 tbs olive oil and 2 tbs cilantro. Set aside.
Cook pasta according to package, remove from stove and toss with 1 tbs olive oil. Set aside.
Preheat oven to 400
Prep vegetables by cutting the bottom of the stems off the asparagus and broccoli.
Brush olive oil over vegetables using a silicone basting brush, and add salt & pepper to taste. Bake for 15-20 minutes.
Layer each container with rice or pasta, vegetables, chicken, watermelon radish, and remaining cilantro. Squeeze remaining lime over each bowl.