Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.

Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.

Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.

Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.

Divide the batter among the prepared cups. Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.

Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!