Preparation

For the filling:
Choose the sauté function on your Instant Pot and heat the avocado oil.
Saute onion for 5 minutes or until translucent.
Add garlic, orange zest, allspice, smoked paprika, and ground ginger and stir for 1 minute until fragrant.
Slowly stir in broth – scrape any browned bits from the bottom and side in the instant pot. (Instant Pot will shut off if it thinks something is “burning”) Heat until boiling.
Stir in orange juice, cranberries, 3-5 adobo peppers and monk fruit blend until the cranberries begin to pop and mixture thickens a bit and bubbles. Turn off heat.
Blend mixture with an immersion blender until most of the cranberries and all of the peppers are broken down.
Add chicken thighs and cook on high pressure for 10 minutes.
Allow 5 minute natural release and use a quick release for the remainder of the pressure. (See Instant Pot instructions if necessary).
Use a thermometer to ensure chicken reaches 165 F.
Move the chicken thighs to a plate and shred with two forks. Return to pot and mix well.
Drain off excess juices before serving. Optional: Spread meat on a baking sheet and broil for 5 minutes to make chicken crispy.
For the Slaw:
Blend cilantro, mayonnaise, lime juice, garlic, Serrano peppers, and monk fruit/erythritol blend in a food processor until smooth.
In a mixing bowl, combine cabbage, onion and cranberries.
Stir in mayonnaise mixture.
Chill before serving.