Add the Chicken Carnitas ingredients to the crock pot and stir to combine. Set the crock pot to low and timer for 6 hours. After the timer is up, shred the chicken with two forks and pour the contents of the crockpot into a pasta strainer. Press and move the strainer to remove most of the liquid.
After the chicken is strained heat a skillet with some olive oil over medium high heat. Add the corn and onion, seasoning with salt and pepper. While the corn cooks mix together the sriracha and sour cream in a small bowl, seasoning with salt and pepper. After the corn is lightly brown and the onions are softened put in a bowl to the side.
Add the drained chicken to the skillet and stir to reheat if necessary and crisp some of the edges for about 4 minutes. Remove from heat. Assemble the tacos as follows: Tortilla, Chicken, Corn & Onion, Sriracha Sour Cream, Avocado, and Cilantro. I usually serve this with my Cilantro Lime Rice, which is just 2 cups of cooked rice, the juice of two limes and some chopped cilantro.