Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp avocado oil
  • 1 cup chicken bone broth
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Pat the chicken thighs dry with paper towels and rub them evenly with salt, pepper, cumin, and smoked paprika.
  2. Heat avocado oil in a deep skillet or Instant Pot on sauté mode. Add chicken thighs in a single layer and cook for 3-5 minutes per side until a deep brown crust forms. Remove chicken and set aside.
  3. In the same pan, add the diced onion and cook for 3 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.
  4. Return the seared chicken to the pan. Pour in the chicken bone broth and add the dried oregano.
  5. Simmer on the stovetop with a lid until the chicken is tender enough to shred.
  6. Remove chicken from liquid and shred using two forks or a handheld electric mixer. Stir in fresh lime juice before serving.