Heat olive oil in a skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Place chicken thighs in the slow cooker on top of the onion and garlic.
In a small bowl, combine cumin, oregano, smoked paprika, chili powder, black pepper, salt, and cayenne pepper.
Sprinkle the spice mixture evenly over the chicken thighs.
Pour chicken broth, orange juice, and lime juice over the chicken.
Add the bay leaf to the slow cooker.
Cover and cook on low for 6 hours or until the chicken is tender and easily shredded.
Remove the bay leaf and transfer the chicken to a large bowl.
Shred the chicken using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the juices.
Optionally, for crispy edges, spread shredded chicken on a baking sheet and broil for 3-5 minutes until edges are slightly crispy.
Serve warm in tacos, burritos, or bowls with your favorite toppings.