1. Wash and prick potatoes several times with a fork. Bake at 400°F (200°C) for 45-60 minutes, or until tender. Alternatively, cook in a slow cooker on high for 3-4 hours or low for 6-8 hours. While potatoes cook, place chicken breasts/thighs in the slow cooker. Sprinkle chili powder, cumin, garlic powder, and onion powder over the chicken. Pour salsa over the seasoned chicken. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is easily shredded. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the salsa mixture. Once potatoes are cooked, slice them open lengthwise and fluff the inside with a fork. Spoon a generous amount of the slow cooker salsa chicken into each potato. Garnish with desired Whole30 compliant toppings like sliced avocado and fresh cilantro. Serve immediately.