Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, trimmed
  • 1 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1 tsp honey

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub the spice blend — chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper — evenly over both sides. Note: Dry meat sears better than damp meat
  2. Heat 15ml avocado oil in a 12 inch skillet over medium high heat. Once the oil shimmers, add the chicken.
  3. Sear for 3–5 minutes per side until a deep, mahogany colored crust forms.
  4. Reduce the heat to medium low.
  5. Pour in the 120ml chicken broth and 5ml honey.
  6. Cover the skillet with a lid and simmer for 8–12 minutes until the internal temperature hits 74°C (165°F).
  7. Move the chicken to a plate and let it rest for 5 minutes. Note: This keeps the juices inside the meat
  8. Use two forks to pull the meat apart along the grain.
  9. Return the shredded chicken to the skillet.
  10. Stir in the 15ml fresh lime juice, scraping up the browned bits from the bottom of the pan to coat the meat.