Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and let it heat until shimmering.

Add the chopped onion and cook, stirring occasionally, for 3 to 4 minutes until soft and translucent.

Add the minced garlic and stir for about 1 minute. Watch the heat carefully to avoid burning the garlic.

Sprinkle in the cumin, chili powder, smoked paprika, oregano, cinnamon, and cayenne pepper. Stir into the onion mixture and cook for 1 to 2 minutes until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Add the lime juice and tomato sauce, stirring until fully combined. Season with salt and pepper to taste.

Place the chicken breasts into the skillet, pressing them into the sauce so they are mostly submerged. Cover with a lid, reduce heat to low, and simmer for 20 to 25 minutes until the internal temperature reaches 165 degrees F.

Remove the chicken to a cutting board and shred with two forks into bite-sized pieces. Return the shredded chicken to the skillet and stir to coat in the sauce.

Let the shredded chicken simmer uncovered for 5 to 10 minutes to absorb the sauce. Taste and adjust seasoning before serving.