1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. If using very thick chicken breasts, slice them in half lengthwise or pound them slightly to an even thickness (about 3/4 to 1 inch) for more even cooking.

2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, dried oregano, dried thyme, paprika, black pepper, and salt. Drizzle the olive oil over the chicken pieces, then sprinkle the seasoning mixture evenly over all sides, rubbing it in gently to coat thoroughly.

3. Heat the Pan: Place a large skillet (cast iron or stainless steel works best) over medium-high heat. Allow it to heat up for 2-3 minutes until it’s hot enough that a drop of water sizzles and evaporates quickly.

4. Sear the Chicken: Carefully place the seasoned chicken pieces in the hot skillet in a single layer, making sure not to overcrowd the pan. You might need to cook in batches. Sear for 4-5 minutes per side, until the chicken has a beautiful golden-brown crust.

5. Add Liquid and Cover: Once both sides are seared, pour the chicken broth or water into the skillet. Immediately reduce the heat to medium-low, cover the skillet tightly with a lid, and let the chicken simmer gently for 8-12 minutes.

6. Check for Doneness and Rest: The chicken is done when an instant-read thermometer inserted into the thickest part reads 165 F (74 C). If you don’t have a thermometer, cut into the thickest piece; the juices should run clear, and the meat should be opaque throughout. Once cooked, remove the skillet from the heat and let the chicken rest, still covered, for 5-10 minutes.

7. Slice and Store: Transfer the rested chicken to a cutting board. Slice, dice, or shred the chicken as desired for your meal prep needs. Allow it to cool completely before storing.