In a small bowl, combine the lime zest, brown sugar, cumin, paprika, salt, pepper, chili powder, onion powder and garlic powder. Mix together well, then rub all over both sides of each chicken breast. Heat a large skillet over medium-high heat and add the olive oil. Once it’s hot, add the chicken and sear on both sides until deeply golden brown, about 2 minutes per side. Pour in the beer, reduce the heat to medium, cover and let cook until the chicken is cooked and tender, about 15 to 20 minutes. After 20 minutes, use forks or tongs to shred the chicken and mix it in with the remaining beer in the skillet. Turn off the heat. Add in 1/3 cup of the enchilada sauce and about 1/2 cup of grated cheese along with the peppers and lime juice, mixing well.