Step 1

In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, turmeric, salt, and pepper.

Step 2

Warm the dutch oven over medium-high heat. Once warmed, sear the chicken on both sides until deeply golden/charred, about 5 minutes per side.

Step 3

Once seared, add the chicken stock into the dutch oven with the chicken. Scrape the bottom of the pan with a wooden spoon to get up all the browned bits (aka flavor). Bring to a boil over high-heat then cover, reduce to a simmer over medium-low heat. Cover and cook for 20 minutes (or until the chicken is cooked through).

Step 4

Transfer the cooked chicken to a plate. Wait 5 minutes to let the juices redistribute, then use two forks to shred, then either add it back to the stock or use as desired.