Place the chicken on a cutting board, cover with plastic to keep things tidy, and with a meat mallet or rolling pin, gently pound it into an even thickness.

In a small bowl, stir together the chili powder, garlic powder, onion powder, oregano, salt, black pepper, and chipotle chile powder. Sprinkle over both sides of the chicken breasts.

In a large skillet, heat the oil over medium-high heat. Once the oil is hot and shimmering, carefully lower the chicken into the skillet presentation (top) -side down, working away from you so you aren't spattered. Cook on the first side undisturbed for 4 minutes.

Flip the chicken and reduce the heat to medium-low. Continue cooking until the chicken registers 165°F at the thickest part, about 4 to 8 minutes more depending upon the size of your chicken.

Transfer the chicken to a plate or bowl. With two forks (or a hand mixer in a mixing bowl or your fingers if you let it cool), shred it to you desired thickness.

Return the chicken to the skillet. Add the broth and stir to combine. Partially cover the skillet and let simmer gently on low heat for 5 minutes to allow the flavors to marry. Use for tacos, burritos, a burrito bowl, nachos, or any of your favorite Mexican chicken recipes!