Place the chicken in a slow cooker.

In a small bowl, combine the salsa, green chiles, cumin, and oregano. Pour over the chicken. Cook on low for 4 hours.

Using a slotted spoon, transfer chicken to a cutting board. Shred the chicken with two forks, pulling the meat apart.

Toss back into the sauce, store, and serve overtop of cauliflower rice. Garnish with avocado, jalapeño, and lime wedges.