Line the bottom of a crock pot with the chopped onions. Place the chicken breast on top of the onions and add the ginger ale. Sprinkle with salt and pepper to taste.

Cook the chicken on high for 4 - 6 hours, turning down to low for another 2 - 4 hours.

Once the chicken is done cooking, remove it from the liquid and place on a cutting board until it's cool enough to handle.

Shred with two forks and place in a small sauce pan.

Add the barbecue sauce to the sauce pan and heat over low heat to warm the chicken back up.

Meanwhile, preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.

Toss the tomatillos in 1 tablespoon olive oil, sprinkle with salt and pepper and toss to coat.

Roast in the oven until the tomatillos begin to soften and their juices start to ooze out, about 5 - 7 minutes.

Add the roasted tomatillos, cilantro, remaining 2 tablespoons of olive oil to a high speed blender and blend on low until you have a smooth consistency.

Heat the tortillas in a microwave or over medium heat in a dry saute pan.

Serve the chicken onto each tortilla, top with cabbage and sliced avocado and drizzle with tomatillo salsa.

Wrap up and enjoy!