I take boneless, skinless chicken breasts, put them in a frying pan (med-low heat) with a little vegetable oil and season them with equal parts:
fresh ground pepper
The chicken is almost braised because of the liquid that comes off the chicken. I cover it up and cook it about 10-15 minutes each side.
Then, I pull out the chicken and shred it with two forks. (pick out any gristle)
I drain the oil and water out of the frying pan and toss in a half cup of salsa verde (green chili sauce) and a half cup of brown sugar. In goes the chicken, cover with a lid, and it simmers on low for about an hour, stirring occasionally.
Tada, Awesome tasting chicken!