Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes. Add 1 chopped medium onion and sauté until translucent, approximately 3-4 minutes.

Stir in 3 minced garlic cloves and cook for 1 additional minute. Then, add 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, ½ teaspoon of ground cinnamon, and a pinch of cayenne pepper. Sauté for 1-2 minutes until fragrant.

Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes.

Add the juice of 1 lime and 1 cup of tomato sauce, stirring to combine. Season with salt and pepper.

Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove chicken from the skillet, shred using two forks, and return to the skillet to soak up the sauce for 5-10 minutes.

Taste and adjust seasoning if necessary. Serve in tortillas, over rice, or as burrito filling.