Place chicken breasts in a medium saucepan. Add chicken broth (or water) so it just covers the chicken. Stir in garlic powder, cumin, smoked paprika, salt, and black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then shred with two forks. Reserve 1/4 cup of the cooking liquid to moisten shredded chicken if desired. Toss shredded chicken with olive oil and lime juice (if using) to keep moist and bright.

Crispy Chicken (optional alternative)

Marinate and bread

If you prefer crispy chicken instead of shredded: cut chicken into strips. Soak strips in buttermilk for at least 20 minutes (or up to 2 hours). Whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow dish. Dredge buttermilk-coated strips in the flour mixture, pressing to adhere.

Fry

Heat vegetable oil in a large skillet over medium-high until it registers 350°F (or shimmering). Fry chicken strips in batches for 3–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Drain on paper towels and keep warm. If desired, slice or shred crispy chicken into bite-sized pieces for assembly.

Crisp Tortilla Strips

Preheat oven to 375°F (190°C). Stack tortillas and cut into 1/2-inch strips. Toss strips with 2 tablespoons vegetable oil and 1/2 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until crisp and golden. Alternatively, shallow-fry strips in 1/2 inch oil for 1–2 minutes until crisp; drain on paper towels.

Chipotle Ranch

In a bowl whisk together mayonnaise, Greek yogurt, buttermilk, lime juice, minced chipotle, adobo sauce, dried dill, garlic powder, salt, and pepper until smooth. Taste and adjust heat with more chipotle or adobo if desired. Chill in refrigerator for at least 10 minutes to let flavors meld.

Salsa

If using fresh tomatoes, core and dice them. In a small bowl combine diced tomatoes, red onion, cilantro, minced jalapeño (if using), lime juice, and salt. Stir to combine and let sit 5–10 minutes for flavors to marry. Adjust seasoning to taste.

Assembly & Garnish

Divide mixed greens or shredded lettuce between serving plates or bowls. Top with a generous portion (about 1 cup) of shredded chicken or sliced crispy chicken. Sprinkle 1/4–1/2 cup shredded cheddar-jack cheese over the hot chicken so it softens slightly. Add a spoonful of fresh salsa alongside. Drizzle 1–2 tablespoons chipotle ranch over the chicken and greens. Scatter crisp tortilla strips on top for crunch. Add a dollop of sour cream or crema if using, garnish with fresh cilantro leaves and lime wedges. Serve immediately.