Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 diced onion and sauté for about 3-4 minutes until translucent.

Incorporate 4 minced garlic cloves into the pan, stirring for about 1 minute until fragrant.

Stir in 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, a pinch of ground cinnamon, and ¼ teaspoon of cayenne pepper. Cook for 1-2 minutes to bloom flavors.

Pour in 1 cup of chicken broth and stir to deglaze the skillet, scraping up any browned bits. Allow to simmer for a minute.

Mix in the juice of 1 lime and 1 cup of tomato sauce, stirring well. Let it simmer for an additional 2-3 minutes.

Gently place 2 pounds of chicken breasts into the simmering sauce, cover, and reduce the heat to low. Allow to simmer for 20-25 minutes.

Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet.

Allow the shredded chicken to simmer in the sauce for another 5-10 minutes, stirring occasionally.

Serve hot in warm tortillas or over rice, topped with fresh cilantro and diced onions.