In a mixing bowl, whisk together ketchup, honey, molasses, apple cider vinegar, chili powder, paprika, garlic powder, salt, and ground black pepper until well combined.

Place chicken breasts in your slow cooker, then pour the BBQ sauce over them, ensuring the chicken is well coated.

Cover the slow cooker and set it to cook on low for 3 to 3½ hours or on high for 2 hours.

When the chicken is fully cooked, remove it from the slow cooker and shred it using two forks in a bowl.

In the slow cooker, whisk together cornstarch with a little bit of water to create a slurry. Mix this into the remaining sauce in the slow cooker to thicken it, then return the shredded chicken to the pot.

Mix in the softened cream cheese, shredded Monterey jack cheese, and chopped fresh cilantro into the chicken mixture until everything is well combined.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Warm the tortillas to make them more pliable. Fill each tortilla with about ¼ cup of the chicken mixture and roll it tightly. Place each taquito seam-side down on the prepared baking sheet.

Lightly spray the taquitos with cooking spray and sprinkle a little kosher salt on top. Bake in the preheated oven for 12 to 16 minutes, or until they are golden brown and crispy.