Place the chicken breasts, chicken broth, BBQ sauce, onion powder, garlic powder, salt, and pepper into a slow cooker or a Dutch oven. If using a Dutch oven, bring the mixture to a simmer over medium heat, then cover and reduce heat to low.

Cook on LOW in a slow cooker for 3-4 hours, or in a Dutch oven on low heat for 2 hours, until the chicken is fully cooked and easily shredded with a fork.

Remove the chicken from the liquid and shred it using two forks. Return the shredded chicken to the pot and toss thoroughly with the remaining sauce to coat completely. Keep warm.

While the chicken rests, prepare the quick slaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, a pinch of salt, and pepper until smooth. Toss the coleslaw mix into the dressing until lightly coated.

Warm the tortillas according to package directions (either on a dry skillet for 30 seconds per side, or briefly wrapped in a damp paper towel in the microwave).

Assemble the tacos: layer shredded BBQ chicken onto each warm tortilla, top generously with the quick slaw, and sprinkle with shredded cheese. Serve immediately.