Add whole chicken thighs (or breasts) to a dutch oven or medium saucepan with lid. Season chicken with chili powder, garlic powder, cumin, dried oregano, salt and pepper. Pour 1/4 cup water over chicken.
Cover and cook over a low simmer for 15-20 minutes. Flip chicken over halfway through.
When done, chicken will be easily shreddable with a fork. Remove from heat and shred chicken with two forks.
Season with lime juice and fresh chopped cilantro (optional).
You are ready to serve! Serve with tacos, burritos, enchiladas, taquitos, chili, salads and so much more.