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.