Season the Foundation :Pat the chicken breasts completely dry with a paper towel. Season both sides evenly with the fine sea salt and black pepper.
Develop the Sear : Warm the olive oil in the Dutch oven over medium-high heat. Carefully place the seasoned chicken in the hot pot in a single layer. Sear for 2–3 minutes per side, until a golden-brown crust forms. Transfer the seared chicken to a clean plate; it will not be cooked through yet.
Build the Aromatic Base : Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, for 4–5 minutes until it has softened and become translucent. Add the minced garlic and cook for one more minute until fragrant.
Awaken the Spices : Stir the ground cumin, smoked paprika, cayenne pepper, and dried oregano directly into the onions and garlic. Toast the spices for 30 seconds, stirring constantly, until they are highly aromatic.
Deglaze and Unify : Pour the chicken broth into the pot to deglaze, using a wooden spoon to scrape up any flavourful browned bits from the bottom. Stir in the fire-roasted tomatoes and the salsa until everything is well combined.
The Gentle Braise : Return the seared chicken breasts, along with any juices that have collected on the plate, to the sauce in the pot. Bring the liquid to a gentle bubble, then immediately reduce the heat to low. Cover the Dutch oven and allow the chicken to braise gently for 25–30 minutes. The chicken is done when it is very tender and an instant-read thermometer registers 165°F (74°C) in the thickest part.
Shred and Soak : Carefully remove the cooked chicken from the pot and place it in a large bowl. Using two forks, pull the meat apart into shreds of your desired size. Pour about half of the sauce from the pot over the shredded chicken and toss to coat thoroughly, then return the sauced chicken to the pot and stir to combine.
Finishing Touches : Turn off the heat and stir in the fresh, chopped cilantro. Let the chicken rest in the sauce for a few minutes to absorb maximum flavour. Serve warm, with fresh lime wedges on the side for squeezing over each portion.
