Place all the ingredients, minus the lime juice, in a slow cooker and cover. Cook for 4-6 hours—depending on your slow cooker settings—until the chicken is tender. Then mash the chicken to shreds with a potato masher (or the bottom of a ladle.) Stir in the lime juice and keep warm.
For the Injera Recipe:
In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.
Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.
Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Doro Wat and Injera together, tearing piece of Injera and using it to pick up the Doro Wat.