Make the Rub: In a small bowl combine all the ingredients for the rub, stirring to combine. On a clean work surface, apply the rub onto the chicken, massaging it into the meat. Set aside.
Make the Sauce: In a small bowl, whisk together the strawberry preserves, honey, lime juice, Worcestershire sauce, BBQ sauce, chicken stock and salt. Set aside.
Prepare the Salsa: Place all ingredients in a medium sized mixing bowl. Carefully stir to combine. Cover and set aside in the refrigerator.
Cook the Chicken: Place a large Dutch oven or pot over medium-high heat and melt butter and oil. Add the chicken, in batches if necessary as to not over crowd the pot, and cook until golden brown on both sides, about 4-6 minutes total. Use tongs to remove chicken to the slow cooker.
Reduce heat to medium and add the onions and jalapenos to the pot. Season liberally with salt and pepper. Cook, stirring occasionally, until onions are soft and translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Transfer onion mixture to the slow cooker.
Carefully pour the whisky into the pot to deglaze, scrapping up brown bits from the bottom. Pour whisky over the chicken in the slow cooker.
Pour the strawberry preserves mixture over the chicken in the slow cooker. Secure the lid and cook on high for 3 ½ -4 hours or low for 7 hours, or until chicken is tender and falling off the bone.
Skim the top of the sauce and remove fat. Discard. Remove chicken to a clean work surface and use two forks to shred chicken.
Serve the chicken in lettuce wraps with quinoa, strawberry salsa, goat cheese, almonds, jalapeno rings and green onions.
Notes
Notes: *Remove all of the seeds and ribs of the jalapeno for a dish with less spice. *If you are in a hurry, you can skip browning the chicken, sauteing the onion/jalapenos and deglazing the pan. Simply throw everything into the slow cooker and proceed as directed. You will, however, lose some of the depth of flavor. *To Prepare in the Oven: 1. Preheat the oven to 300 degrees F. 2. Follow steps above, but do not remove the onion mixture from the pot. Instead, carefully pour in the whisky and cook, 2 minutes, or until slightly reduced. Stir in the strawberry preserves, honey, lime juice, Worcestershire sauce, BBQ sauce, chicken stock and salt. Whisk well to combine all ingredients. 3. Add the chicken back into the pot. Cover and transfer to the oven. Bake 1 ½ hours, or until chicken is tender and cooked throughout.