In a small bowl, mix together your green chile powder, smoked paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and oregano. This is your magic chicken dust.

Coat both sides of your chicken like you’re giving it a luxurious spa treatment. Massage that seasoning in—this is where the flavor party begins.

Heat up the olive oil in a large skillet over medium heat. Once it’s shimmering, lay the chicken in the pan. Sear each side for 2-3 minutes. (Bonus points if you get a nice golden crust—it’s like chicken’s version of a suntan.)

Pour the chicken bone broth into the skillet like a hero arriving to save the day. Cover the pan, reduce the heat slightly, and let the chicken poach in that flavorful liquid for 15-20 minutes, or until it hits an internal temp of 165°F.

Remove the chicken from the skillet and shred it. (Pro tip: Use two forks or a chicken shredder tool—it’s oddly satisfying.) Toss it back into the skillet and stir to coat every juicy morsel in that leftover sauce.

Let the chicken hang out on low heat for 3-5 minutes. This step ensures every bite is bursting with flavor. Serve it up in tacos, burritos, or spread it over a bed of nachos.