Place the chicken on a cutting board and cover with plastic wrap; gently pound to an even thickness with a meat mallet or rolling pin.
In a small bowl, combine the chili powder, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and chipotle chile powder.
Sprinkle the spice mixture evenly over both sides of the chicken.
Heat the oil in a large skillet over medium-high until shimmering, then carefully add the chicken presentation-side down and cook undisturbed for 4 minutes.
Flip the chicken, reduce heat to medium-low, and continue cooking until the thickest part reaches 165°F, about 4 to 8 more minutes depending on thickness.
Transfer the cooked chicken to a plate or bowl and shred with two forks, a hand mixer, or your fingers once cool enough to handle.
Return the shredded chicken to the skillet, add the broth, stir to combine, cover partially, and simmer gently on low for 5 minutes to meld the flavors.
Use the shredded chicken for tacos, burritos, bowls, nachos, or other Mexican-style dishes.
