Heat a large skillet or Dutch oven over medium-high heat. Drizzle in a couple of tablespoons of olive oil and let it warm for about 1-2 minutes.

Add diced onion into the pan and sauté for about 3-4 minutes until translucent and fragrant. Add minced garlic and cook for an additional minute.

Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, ground cinnamon, and cayenne pepper. Stir and cook for 1-2 minutes.

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for about 1-2 minutes.

Stir in lime juice and tomato sauce, seasoning with salt and pepper. Let it simmer gently, allowing the sauce to thicken.

Submerge the chicken breasts in the sauce, cover, and let cook for 20-25 minutes until the internal temperature reaches 165°F.

Remove the chicken and shred it using two forks. Return it to the skillet and toss in the sauce until well-coated.

Allow everything to simmer together for an additional 5-10 minutes over low heat before serving.