Combine the salsa, honey, paprika, onion powder, garlic powder, cumin, salt, pepper, and cayenne pepper in the Instant Pot. Stir to combine. Add the chicken thighs and set the Instant Pot to pressure, high, for 12 minutes. Let the pressure release naturally.
Using two forks, shred the chicken. Stir into the sauce well, then remove with a slotted spoon.
Serve with corn tortillas and the accompaniments of your choice.