In a 5- to 8-quart slow cooker, whisk together the tomato paste, adobo sauce, lime juice, honey, oil, chili powder, cumin, onion powder, salt, and garlic. Add the chicken and turn to coat.
Cook on low heat for 1 to 2 hours or until the chicken reads 165°F on an instant-read thermometer. Using 2 forks, shred the chicken in the sauce and season with salt. Keep warm.
To make the cilantro lime crema: In a blender or food processor, combine the yogurt, oil, lime juice, water, cilantro, garlic, and salt. Blend until smooth. Transfer to an airtight container and refrigerate until ready to use.
To make the bagels: Place an oven rack in the second-highest position and heat the oven to high broil.
Place the 8 bagel halves cut-sides up on a nonstick sheet pan. Broil, watching closely for 1 to 2 minutes or until lightly toasted. Remove the sheet pan from the oven, evenly divide the chili lime chicken among the bagels, and top each with 3 Tbsp shredded cheese. Return to oven and broil, watching closely, for 1 to 2 minutes or until the cheese is melted and starting to brown.
Drizzle with cilantro lime crema and garnish with roughly chopped cilantro. Serve the remaining crema on the side for dipping.
