In the bowl of your slow cooker, combine the chicken, 1 cup BBQ sauce, juice of 1 lime, 1 cup pineapple chunks, and ½ the jalapeño. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once the chicken is done cooking, shred with two forks and stir in ¼ cup cilantro and remaining ½ cup BBQ sauce.
Meanwhile, in a bowl, toss together the remaining 1 cup of pineapple chunks, remaining jalapeño, tomatoes, remaining cilantro, juice of 1 lime, and salt.
Divide the rice/quinoa among bowls and top with the lettuce, pineapple salsa, the chicken, and avocado. Sprinkle with fried garlic. Drizzle the chicken with the remaining BBQ sauce left in the bowl.